Tangy Lemon Frozen Yogurt

Tangy Lemon Frozen Yogurt
  • Yield:Makes 1 quart (1 liter)
  • Rated: 5.0
This recipe appears in:
David Lebovitz's Tangy Lemon Frozen Yogurt

[Photo: Maren Caruso © 2010]

20110710dessertthumb.jpgThe tartness of yogurt and lemon are dialed up still further with a pinch of citric acid crystals.

Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House.

Ingredients

  • 3 cups (720 g) plain whole-milk yogurt, preferably Greek-style
  • Grated zest from 1 lemon, preferably organic
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2/3 cup (130 g) sugar
  • 1 tablespoon agave nectar or mild-flavored honey
  • 1/4 teaspoon citric acid, or more to taste
  • Pinch of salt

Directions

  1. 1.

    In a blender, process the yogurt, lemon zest and juice, sugar, agave nectar or honey, citric acid, and the salt until smooth.

  2. 2.

    Pour the mixture in a medium bowl. Taste and add a little more citric acid to adjust the tanginess to your liking. Cover and refrigerate until thoroughly chilled.

  3. 3.

    Freeze in an ice cream machine according to the manufacturer’s instructions.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: