|
Instructions |
|
|
Warm lemon juice to boiling. Add sugar and disolve. Add lemon zest, salt and yogurt. Chill in fridge.
|
|
|
Add to ice cream maker and process approximately 20 minutes.
|
|
|
Alternatively, freeze in a bowl until nearly solid. Scrape into a processor or use a bamix. Ship until fluffy for approximately 1 minute.
|
|
|
Re-freeze in halves of scooped out lemon shells. Alternatively, place in shallow take-away containers and cover with lid.
|
|
|
Serving
Suggestions |
|
Thaw slightly before serving and garnish with mint.
|
|
Originally Submitted
1/8/2011
|