Lime Frozen Yogurt
This can also be made with lemons instead of limes.
- Yield: Makes 5 1/2 cups
Source: Martha Stewart Living, June 1995
- 4 cups plain low-fat yogurt
- 3/4 cup fresh lime juice (about 5 large limes)
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1 teaspoon grated lime zest
- 1 teaspoon pure vanilla extract
Place yogurt in a fine strainer set over a medium bowl; refrigerate for about 1 hour, until about 1 to 1 1/3 cups liquid has drained from yogurt. Discard liquid, and set yogurt aside.
In a medium bowl, combine remaining ingredients, and whisk until sugar dissolves, about 2 minutes. Add strained yogurt and whisk to combine. Transfer to an ice cream maker and freeze according to manufacturer's instructions. If necessary, do this in 2 batches, keeping remainder refrigerated while freezing first batch.