My middle child, bless her soul, loves all things sour. At the ice cream store, she orders lemon sherbet. When treated to dessert, she’ll request lemon meringue pie. Her candy of choice is either a SourPatch Kid or a Lemonhead. And she actually hates most lemonade because it is too sweet. I confess, this is NOT my DNA at work. I can’t relate AT ALL. I mean, my go-to when closet eating is a handful of jellybeans. Can you get more sickly sweet than that?
But, I do try to accommodate and encourage each of my girls’ quirks and idiosyncracies. Who knows? Maybe one day this one’ll grow up and revolutionize citrus farming. And so, here’s my tried and true recipe for frozen lemon yogurt. As an aside, it actually makes for a great dessert when entertaining. Throw some fresh blueberries or raspberries on top or “accessorize” with a sprig of mint, and you have an attractive, refreshing way to finish a rich meal.
1 quart (4 cups) low-fat vanilla yogurt
12 oz. frozen lemonade concentrate (thawed)
1 cup half & half (fat-free)
1/4 cup lemon juice
1/2 cup sugar
In a bowl, whisk together yogurt, lemonade concentrate, half & half, lemon juice and sugar until sugar is dissolved. Chill mixture until cold, about 30 minutes.
Freeze mixture in an ice cream maker (1 & 1/2 quart capacity) according to manufacturer’s instructions, until motor stops or dasher is hard to turn.
Transfer yogurt to an airtight container and freeze until firm enough to scoop, about two hours.