Over 21 Frozen Yogurt

The key to achieving smooth, creamy, easy to scoop texture in this refreshing frozen treat is the addition of what makes a lemontini - vodka and lemon flavor liqueur. Pictured here as a tart-fresh accompaniment to an apricot rustic tart, it's luscious lemony tang compliments almost any fruit dessert or as stand-alone in a fancy glass. 

Card your guests before serving. And remember, it must be 5 o'clock somewhere!

8 cups plain yogurt
1/2 cup honey
3/4 cup granulated sugar (I use fine sugar)
2 tablespoons fresh squeezed lemon juice
1 teaspoon finely grated lemon peel
1 1/2 teaspoons Ceylon cinnamon
1 ounce limoncello liqueur
1 ounce vodka
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, honey, sugar, lemon juice, lemon peel, and Ceylon cinnamon. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Add both liquors during the final 10 minutes. Transfer frozen yogurt to an airtight container, freeze for at least 2 hours.


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