Creamy Lemondrop Sorbet
adapted from Dolce Italiano: Desserts from the Babbo Kitchen
zest of 2 lemons
1/2 c. lemon juice
3/4 c. sugar
1 7 oz. container full-fat plain Greek yogurt
1/2 c. water
1/2 c. simple syrup*
3 tbsp. vodka
Put the zest, lemon juice, sugar and yogurt in a blender or FoPro and whiz for about 20 seconds to liquefy the yogurt and dissolve the sugar.
Add the water, syrup and vodka and blend again briefly to combine.
Freeze immediately in your ice cream maker according to the manufacturer’s instructions. Transfer to a plastic container and freeze for at least 4 hours before eating.
*Simple syrup: combine 1 cup of water with 1 1/2 cups of sugar in a heavy pot. Bring to a boil, then take off the heat and chill down before using.