Lemon Frozen Yogurt
4 cups strained yogurt (Greek-style yogurt)
1 lemon, zest and juice
1/3 cup sugar
Blueberry Syrup
3/4 cup blueberries (fresh or frozen)
1/4 water
2 Tablespoons sugar
dash cinnamon
In a small bowl, add the lemon zest, juice, and sugar. Stir until sugar dissolves and a light syrup forms. Stir syrup into the yogurt. At this point, you had a wonderfully flavored lemon yogurt. Add the mix to an ice-cream maker and freeze according to the manufacturer directions. It took about 25 minutes for it to reach a soft-serve consistency.
While the yogurt is in the ice-cream maker, add the blueberries, sugar, cinnamon and water to a small saucepan. Simmer for 10-15 minutes or until blueberries pop and the mix reduces to a semi-thick syrup. Remove from heat and allow to cool.
I’m not a pro when it comes to swirling things together. I added the frozen yogurt and blueberry sauce in alternating layers to a glass bowl. Then, I gave one or two stirs with a spoon to swirl them together. Place into the freezer and allow to firm up.
It will eventually freeze quite firm (i.e. difficult to scoop). Allow to set out for a few minutes before serving. On another attempt, I might consider adding a bit of limoncello which may deepen the lemon flavor and preclude it from freezing solid.
