2016 has been a year of confounding international tragedies. The ugly spectacle of civil discourse defying elections, the disastrous war in Syria that unfolded before billions of apathetic social media users, the ravages caused by Zika, Dengue and cholera, the indelible effects of climate change, the terror attacks that shocked the world…every bad thing that could possibly happen has happened in 2016. The events were so astonishing that Merriam-Webster declared “surreal” the word of the year!
Drinking away 2016 seems like a sin, so I thought that instead of a strong cocktail, perhaps we should end the year with a shot of happy food (both yogurt and strawberries are known to induce happiness), since it’s best to not dull our senses now but to stay alert and attentive and remember every detail that shocked us this year. Because, if history has taught us anything it’s that it really loves to repeat itself. I hope everyone has a better 2017! 
- 1 lb (450g) strawberries, rinsed and hulled
- 1/2 cup (130g) sugar
- 2 tbsp sweetened condensed milk
- 1 cup (240g) Greek yogurt
- 1 tsp fresh lemon juice
- Hull and slice the strawberries. Toss them in a bowl with the sugar and lime juice until the sugar has dissolved. Let stand at room temperature for 2 hours, stirring occasionally.
- Transfer the macerated strawberries with the juice to a food processor and blend with the yogurt and condensed milk until the mixture is smooth.
- Freeze overnight. Use an ice cream maker for best results.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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