Lemon Frozen Yogurt

Instructions

1. In a small pot, bring the sugar, water, corn syrup and lemon zest to a boil. Simmer for 1 minute or until the sugar has completely dissolved. Let cool, then refrigerate for 1 hour or until completely chilled.
2. In a sieve set over a large bowl, strain the syrup. Compost the zest. Add the yogurt and mix well.
3. Pour the mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the yogurt has set.
4. Transfer to an airtight container and freeze for 3 hours or until the yogurt is very firm. Let sit out at room temperature for a few minutes before serving, as needed.