Advertisement

Tangy frozen lemon yogurt

Time 10 minutes
Yields Makes 1 quart
Tangy frozen lemon yogurt
(Glenn Koenig / Los Angeles Times)
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.

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.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.