1. Hull and slice the strawberries. Toss them a bowl with the sugar and vodka or kirsch until the sugar begins to dissolve. Let stand at room temperature for 2 hours, stirring every so often. 2. Transfer the strawberries and their juice to a blender or food processor. Add the yogurt. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds. Taste, and add lemon juice if desired. 3. Chill for at least 1 hour, or overnight, then freeze in your ice cream maker according to the manufacturer’s instructions.
