She Strengthens

Lemon Sorbet with a Twist: A Refreshing Summer Treat

As the summer heat sets in, there’s nothing quite like a cool and creamy sorbet to quench your thirst. But what if you could take it to the next level by adding a hint of tanginess and a touch of elegance? That’s exactly what this recipe promises to deliver.

The Perfect Balance of Flavors

As a self-proclaimed lemon lover, I’ve always found straight-up lemon sorbet to be overpowering. That’s why I prefer to balance out the sharp acidity of fresh lemons with a creamy element – in this case, thick and luscious Greek-style yogurt. The brand Total Greek yogurt is a game-changer, offering a super-creamy and mild texture that’s perfect for this recipe. Of course, you can also use sheep’s or goat’s yogurt, but be warned: they can add a tangy kick.

Customize to Your Taste

The beauty of this recipe lies in its versatility. You can adjust the level of sourness or sweetness to your liking, making it a perfect fit for any palate. Want to add a touch of sophistication? Leave in those little pieces of lemon zest for a burst of citrus flavor. Prefer a smoother texture? Simply strain the mixture to remove the zest.

The Secret Ingredient: Limoncello

For an added layer of complexity, I like to incorporate a splash of limoncello, the sweet Italian liqueur. This contributes a floral note from the lemon skin and a hint of extra sweetness. Don’t worry if you don’t have limoncello on hand – you can omit it or substitute with a tablespoon of simple syrup.

Get Ready to Indulge

Yield: About 3 cups

Ingredients:

• 2 medium lemons
• 1 cup plain Greek-style yogurt (such as Total, classic or 2%)
• 3/4 cup granulated sugar
• 1/2 cup Rich Simple Syrup
• 1/2 cup water
• 2 tablespoons limoncello (optional)

Let’s Get Blending!

1. Grate the zest of one lemon and squeeze the juice of both lemons into a small bowl, straining it to remove seeds and pulp. You should end up with about 1/2 cup lemon juice.
2. Combine the juice, grated zest, yogurt, and sugar in a blender. Blend on medium speed for about 20 seconds, until the yogurt is liquefied.
3. Add the rich simple syrup, water, and limoncello (if using) to the blender. Blend until everything is well combined.
4. Freeze the sorbet immediately in an ice cream machine according to the manufacturer’s instructions.

Get ready to indulge in a refreshing summer treat that’s sure to impress!