2 pints strawberries
½ cup sugar
1 cup water
1 ½ pint plain yogurt
1 cup heavy cream
sugar
2 tsp. lemon juice
fresh mint sprigs
Puree all berries, reserving a few for garnish. In a large saucepan, simmer sugar, water, and lemon juice 10 minutes. Allow to cool. Stir in purreed berries and fold in yogurt and cream. Add additional sugar if needed. Chill, covered for 6 hours.
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