Lemon-yogurt sorbet
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Yogurt-based sorbet has a smooth texture like real ice cream, but it's much healthier, lower in fat and calories. A little lemon juice and grated lemon zest add a pleasant citrus flavor without the acidity, perfectly complemented by the warm, sweet aroma of natural vanilla. All ingredients are mixed with sugar syrup and frozen in an ice cream maker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups plain yogurt
- 2 tablespoons lemon juice
- Half a vanilla bean, cut in half lengthwise
- 1 and 1/4 cups sugar syrup, made from equal parts water and sugar
- 0.5 tsp. grated lemon zest
We recommend
Recipe:
Mix all ingredients. Refrigerate for 30 minutes, then freeze in an ice cream maker.
Recipes with similar ingredients: yogurt, lemon juice, vanilla pod, lemon zest, syrup, sorbet
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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