Lemon Yogurt Ice

A refreshing still-frozen ice-y dessert, not too heavy, perfect after a big meal or in the "dog days" of summer.




Rind of one lemon, finely grated 1½ c. sugar 2⅔ c. water ½ c. fresh lemon juice (about 3 lemons) 1½ c. plain yogurt curls of lemon rind, fresh berries for garnish

Nutritional information

No nutrition information available


Grate rind of lemon over sugar in a deep, heavy pot. Add water, and stir over medium heat until sugar is dissolved. Boil for five minutes. (To prevent sugar from crystallizing, cover pot while it boils.) Cool, add lemon juice and yogurt, stir well. Freeze in a flat pan. After one hour, scrape partially frozen ice into mixer bowl, process briefly to break up crystals, return to freezer. Repeat. After 3-4 hours, it should be completely frozen. ALTERNATE: Freeze in paper cups with wooden sticks, or freezer pop molds. Peel off paper or unmold to serve.