You may also like
Ingredients
- 2 medium lemons
- 1 cup plain Greek-style yogurt, such as Total, classic or 2%
- 3/4 cup granulated sugar
- 1/2 cup Rich Simple Syrup
- 1/2 cup water
- 2 tablespoons limoncello (optional)
Method
- Grate the zest of one of the lemons.
- Squeeze the juice of both lemons into a small bowl and strain it to remove any seeds or pulp.
- You should have 1/2 cup lemon juice.
- Place the juice and grated zest in a blender.
- Add the yogurt and sugar and blend on medium speed to liquefy the yogurt, about 20 seconds.
- Add the rich simple syrup, water, and, if desired, and blend to combine thoroughly.
- Freeze the sorbet immediately in an ice cream machine according to the manufacturers instructions.
