I don’t dislike yogurt, but I don’t eat it very often. It may be because dairy products are not a traditional food in my ethnic/cultural background, even though they were widely available when I was growing up. My family enjoyed all kinds of food, but I personally enjoyed more traditional fare. But hey, just like ice cream, once it comes to making it into a frozen dessert, I like it almost any time.
Frozen yogurt is easier and less expensive to make than ice cream, but it’s healthier, and I think more refreshing.
We have been having record-high temperatures the past few days (global warming has reached the Bay Area…I mean my backyard.) – over 100°F and very low humidity. We don’t feel like doing anything, but making cold desserts is an exception, right? It can help you stay cool AND you get to indulge in something delicious and sweet.
Typical flavored commercial frozen yogurts are too sweet, so try to make your own, whatever flavor you wish. I think you are going to love it.
- ⅓ cup freshly squeezed lemon juice (from about 3 lemons)
- Zest of one lemon
- 1 cup (200 g) sugar
- ¼ cup honey or light corn syrup
- 3 cups (750 g) whole plain yogurt, preferably thick Greek style yogurt
- In a medium-size saucepan, combine the lemon juice, sugar, and honey or corn syrup. Simmer over medium heat until the sugar is dissolved. Cool to room temperature.
- Combine the lemon syrup and yogurt, and stir to blend well. Chill thoroughly in the refrigerator for 2 to 3 hours or its temperature reaches at least 45°F on an instant-read thermometer. Transfer to an ice cream maker and freeze according to the manufacture’s instruction (normally about 15-20 minutes).
