Tangy Frozen Lemon Yogurt

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READY IN: 3hrs 10mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups yogurt, plain whole-milk (Greek-style)
  • 2
    teaspoons lemon zest, chopped
  • 14
    cup lemon juice, freshly squeezed
  • 23
    cup sugar
  • 1
    tablespoon agave nectar (mild-flavored honey OK too)
  • 14
    teaspoon citric acid, to taste
  • salt, to taste
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DIRECTIONS

  • 1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
  • 2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.
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