Lemon Frozen Yogurt
Happy Friday!! I can’t believe it is Friday already, but I am excited for the weekend. We have had a bit of a crazy week. Crazy good! Work is busy and Munchkin is growing so fast. I can’t believe she is 2 1/2 already, I still want to cuddle her like a newborn.
Sometimes when we get caught in the ‘thick’ of the chaos that is life, you get sent a reminder of how blessed you are. I got that ‘memo’ the other day and am so grateful for that moment.
I was sitting at the kitchen table working (the kitchen is my favorite work place), Munchkin was on the couch in the family room about 20 feet from me. She was playing with a new toy she opened (from her birthday) and kept patting the couch and asking me to come play with her. I, of course, was busy and kept telling her Mommy was working. I looked up at her again and she flashed me a smile. I grabbed my laptop and sat down on the couch, she scooted in next to me. She was working on her laptop, I was working on mine… I realized at that moment, I am living my dream. Completely grateful!
Munchkin and I have been enjoying some other mommy and me time. Experiencing the flavors of summer is very fun, she is usually not much of a big lemon lover (can you believe that?) but this Lemon Frozen Yogurt had her asking for more. Lemon is a perfect pairing with yogurt, rather than fight the tang of the yogurt, I played into it. It is a creamy and tart served with a fantastic strawberry basil puree on top. Oh yum!
Lemon Frozen Yogurt
- 64 ounces plain yogurt, or 32 ounces Greek yogurt
- 1 cup sugar
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, washed and hulled
- handful of fresh basil leaves, reserve a few leaves for garnish
- Line a large sieve with cheesecloth (or coffee filters in a pinch) and place over a large tall bowl (so yogurt has room to drain), pour yogurt into sieve. Cover top with lining material and place a similarly sized bowl on top. TIP: Place something of weight in the bowl to help speed the process up, I used a jar of jelly. Put yogurt in refrigerator for 4-8 hours. TIP: If you do not have time to strain yogurt, you can use Greek yogurt and skip this step. Once yogurt has been strained it should be reduced almost in half.
- In a small saucepan over medium heat bring lemon juice, zest and sugar to a boil (creating a syrup). TIP: The longer the lemon syrup boils, the more it reduces, and the more lemony and tart the end result will be. I like mine very lemony so I allowed it to reduce almost in half. Remove from heat and allow to come to room temperature. Remove lemon zest from syrup.
- In a large bowl combine yogurt and syrup with a whisk until smooth. Whisk gently at first so you do not splatter the syrup all over yourself. The syrup is too good to waste like that!
- Pour mixture into ice cream maker and follow manufacturers instructions.
- While ice cream maker is running, prepare strawberry basil puree. Place strawberries and basil in a food processor and blend until desired consistency is reached (I like mine almost smooth).
- Remove from ice cream maker and serve immediately (if you like it soft) or place in the freezer to firm up for 4 hours. Allow to sit on the counter for a few minutes to soften up a bit to be scoopable.
- Serve with Strawberry Basil Puree and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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