Tangy frozen lemon yogurt
10 minutes, plus chilling and freezing time
Makes 1 quart
(This recipe is from David Lebovitz.
) Greek-style yogurt is available at Trader Joe's and well-stocked markets. Citric acid is available at some pharmacies, as well as at specialty cooking and baking supply stores; fruit preservatives such as Fruit-Fresh can be substituted and are available in the canning section of well-stocked markets.
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
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.
Each one-half cup serving: