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 two batches, keeping remainder refrigerated while freezing first batch.