Yogurt Lime Sorbet

Gray Kunz's tangy and tart yogurt sorbet makes a refreshing contrast to the sweet Chilled Strawberry Champagne Soup. If you want to serve the sorbet on its own, add more sugar to taste. Since it loses its creamy texture if it's made ahead of time and frozen, the best plan is to serve the sorbet just after it's made.

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  • Servings: MAKES ABOUT 1 1/2 CUPS
KEY: Spring, Summer, Barbecue/Cookout, Dinner Party, Graduation Party, Desserts, Ice Cream & Sorbet, Make Ahead, No-Cook

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Ingredients

  • 1 cup plain whole-milk yogurt
  • 1/2 cup fresh lime juice
  • 3 tablespoons sugar
  • 1 teaspoon finely grated lime zest

How to make this recipe

  1. In a small bowl, whisk together the yogurt, lime juice, sugar and grated lime zest until combined. Refrigerate until the yogurt mixture is completely chilled, about 1 hour. Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. Serve at once.
Contributed By Published August 1998

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