Extracting the Fruit’s Lifeblood
Giving the Machine its What-Fors
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.
lemon is my most favorite… I want badly!!
Now THAT’S what I’m talking about! Maybe not now in 20 degree weather, but soon. (I have that same Cuisinart, but mine is thirty years old, I didn’t think they still made that model.)
Wouldn’t the dairy mean this isn’t sorbet?
Wow. This looks so fresh, so so good!
teresa, yup. the yogurt gives it a great tang, and the booze helps maintain a lovely texture.
cynic, sorry, i don’t ship.
anotherkate, good question. i’m following the lead of the original recipe, which called it a sorbet.
vanessa, it’s pretty sweet, but pretty damn lemony, too. good stuff.
kay, yeah, we had to give some away to keep from scarfing it all.
Love your ice cream/frozen goodies! Also, am coveting your ice cream machine – what kind is it? Size? Has it been good to you? Very very good? Would you recommend it to a fellow foodie/sugar fiend? We have an ancient ice cream maker that requires ice and rock salt and superglue in the plastic hold-the-motor down portion. Blech.
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