FOOD & DRINK
SUMMER MAKE YOUR OWN FROYO WITH THIS SIMPLE RECIPE BY JEN HAZARD
STRAWBERRY SEASON is fleeting in Maine. During a few short weeks in June and July, the cheery red summer fruit is available for picking at local farms. I like to pick them in abundance, filling up at least a dozen pints until the berries nearly topple over the sides. While I make good use of fresh strawberries in my morning cereal, jams and all variety of baked goods, I often set aside a few pints to freeze. The frozen berries are especially good in this tangy and remarkably easy frozen yogurt. Simply blend the strawberries with whole milk yogurt, fresh lemon juice and honey in a food processor or blender for a bright, refreshing summer dessert.