Tangy frozen lemon yogurt
Tangy frozen lemon yogurt
Rating: (1 rated)
Recipe Yield: Total time: 10 minutes, plus chilling and freezing time | Makes 1 quart
3 cups plain whole-milk yogurt, preferably Greek-style 2 teaspoons chopped lemon zest 1/4 cup freshly squeezed lemon juice 2/3 cup sugar 1 tablespoon agave nectar or mild-flavored honey 1/4 teaspoon citric acid, plus a sprinkle more, if desired Pinch of salt

Step 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.

Step 2 Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.

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