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


  1. 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.

  2. 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.


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