Lemon Frozen Yogurt

Instructions

1. 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. 2

   In a sieve set over a large bowl, strain the syrup. Compost the zest. Add the yogurt and mix well.

3. 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. 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.