Slice the strawberries into small pieces.

Toss them in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and lemon juice. Pulse the machine until the mixture is smooth.

Chill for 1 hour, then churn in your ice cream maker according to the manufacturer’s instructions.

Transfer to a freezer safe bowl and freeze until the desired consistency.