Tart frozen yogurt with berries

I like frozen yogurt. But I looooove Pinkberry.

You know about Pinkberry, right? It’s that chain of frozen yogurt shops known for its tangy yogurt and celebrity clientele. It’s pretty much the reason that frozen yogurt is cool again. (Pun not intended, honest.)

The Pinkberry store closest to us is in Santa Barbara, which isn’t very convenient when you’re hankering for a frosty treat. But you know what is convenient? Your freezer, where you can keep your own ready-to-eat supply of this homemade tart frozen yogurt!

I can’t remember how I came across this recipe, but the title of the post sure hooked me: It claimed to rival Pinkberry’s recipe. It’s adapted from a recipe by David Lebovitz, who makes really delicious things, and this frozen yogurt is no exception.

Turns out frozen yogurt is super easy to make — provided that you have an ice cream maker. If you don’t, I don’t know what to tell you, except that I got mine at Bed Bath and Beyond in San Luis Obispo and it was great deal, considering that it’s a machine that makes ice cream. A machine that MAKES ICE CREAM! How can you even put a price tag on such a thing?

For creamier frozen yogurt, the original recipe recommended straining the yogurt before mixing in the sugar. But that involves cheesecloth and patience, two things I don’t have, so I didn’t bother. The yogurt still came out delicious. Much tastier than the Pinkberry-inspired fro-yo at one local chain I’ve been to recently, in fact. Although I’m not sure it beats the original Pinkberry … I’ll have to let you know after my next trip to Santa Barbara.

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