“Found the secret to that special tangy twang that is hard to get at home - citric acid! Just a bit. The stuff in Fruit-Fresh. I know this recipe will be appreciated when it is just too danged hot to eat a rich ice cream but really, really want something frozen & decadent but refreshing. And I LOVE Greek yogurt & just about anything lemon. I plan to try this one with Splenda instead of the sugar as no cooking is involved. Cook time is freeze time.”
READY IN:
3hrs 10mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 3 cups yogurt, plain whole-milk (Greek-style)
  • 2 teaspoons lemon zest, chopped
  • 14 cup lemon juice, freshly squeezed
  • 23 cup sugar
  • 1 tablespoon agave nectar (mild-flavored honey OK too)
  • 14 teaspoon citric acid, to taste
  • salt, to taste

Directions

  1. 1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
  2. 2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.

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