Strawberry Balsamic Frozen Yogurt

12 ounces strawberries, hulled and quartered
1 1/2 cups (12 oz.) whole-milk vanilla yogurt
2 1/2 tablespoons honey
1 tablespoon cherry balsamic or regular balsamic vinegar
1/4 teaspoon freshly ground black pepper, optional
Pinch of salt

1. In a food processor, pulse strawberries until almost smooth. Transfer to a large bowl and whisk in remaining ingredients until well combined.

2. Freeze in an ice cream maker according to instructions and transfer to a container with a lid. Freeze until firm, about 4 hours. Let soften for about 15 to 20 minutes at room temperature before scooping.