Lemon-Ginger Frozen Yogurt
Save this Recipe
Featured in Cookbooks
Lemon-Ginger Frozen Yogurt
Yield: 1 quart
Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes.
Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.
This recipe yields 1 quart.
Anonymous
This recipe viewed 2 times
Public
Open
Sign-in to comment on this recipe.
