Tangy, Lemon-Infused Ice Treat
Lemons Meet Yogurt: A Refreshing Twist on Sorbet
I'm no fan of straight-up lemon sorbet, even though I adore lemons. But this recipe sweetens the deal with a dollop of Greek yogurt to soften the harsh acidity, and it's sweeping the nation - Total Greek yogurt is the star here, but alternatives like sheep's or goat's yogurt will work too with a bit more tang.
That being said, this sorbetto can be as sour or sweet as you like - experiment to your heart's content. I leave bits of lemon zest in the sorbet for a citrusy burst, but feel free to strain the mixture if you prefer a smoother texture.
If you're in the mood for an Italian touch, limoncello is your answer, adding floral lemon oils for a boost of sophistication alongside a sweet kick. But don't sweat it if you can't get your hands on some - just add a tablespoon (or two) of simple syrup to balance the tartness.
Yield: Approximately 3 cups
Recipe Essentials (6)
- 2 ripe lemons
- 1 cup Greek-style yogurt (Total, classic or 2% recommended)
- 3/4 cup granulated sugar
- 1/2 cup Rich Simple Syrup
- 1/2 cup water
- 2 tablespoons limoncello (optional)
Method
- Zest one lemon and juice both lemons into a bowl, straining to remove any seeds or pulp. Aim for 1/2 cup of juice.
- Combine the lemon juice, zest, yogurt, sugar, simple syrup, and limoncello (if using) in a blender, blending until smooth.
- Freeze the mixture in an ice cream maker following the manufacturer's instructions or, if you don't have an ice cream maker, freeze the sorbet mixture in a freezer-safe container, blending every 30 minutes to break up ice crystals, until the desired texture is achieved.
Need more info on creating creamy lemon sorbet with Greek yogurt alternatives or want to make a vegan version? Find additional tips in the enrichment data below.
Experiment and Elevate with Enrichment Data
Want to experiment with non-dairy options or add a touch of sweetness? Look no further. This creamy lemon sorbet recipe is flexible and allows for creativity.
Non-Dairy Alternatives:
Coconut-based yogurt or almond yogurt can be used in place of Greek yogurt for a vegan-friendly version.
Extra Sweetness:
If you're a sweet-tooth, add 1/4 cup of maple syrup or 1/4 teaspoon vanilla extract to the mixture for a sweeter taste. Enjoy your creamy and refreshing creation!
Serving Suggestions:
Enhance your sorbet experience further with a scattering of fresh berries or a sprinkle of lemon zest.
- In the recipe for the lemon sorbet, Greek yogurt is combined with the lemon juice, zest, and sugar to add a touch of creaminess and soften the acidity.
- For those following a vegan diet, coconut-based yogurt or almond yogurt can be used as a non-dairy alternative in the creamy lemon sorbet recipe.
- To cater to the preference of those who enjoy a sweeter taste, 1/4 cup of maple syrup or 1/4 teaspoon of vanilla extract can be added to the lemon sorbet mixture.
- For an overpowering citrusy burst, leave bits of lemon zest in the sorbet, or for a smoother texture, strain the mixture before freezing.
