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Instructions |
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Warm lemon juice to boiling. Add sugar and disolve. Add lemon zest, salt and yogurt. Chill in fridge.
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Add to ice cream maker and process approximately 20 minutes.
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Alternatively, freeze in a bowl until nearly solid. Scrape into a processor or use a bamix. Ship until fluffy for approximately 1 minute.
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Re-freeze in halves of scooped out lemon shells. Alternatively, place in shallow take-away containers and cover with lid.
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| Serving
Suggestions |
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Thaw slightly before serving and garnish with mint.
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Originally Submitted
1/8/2011
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