Creamy Lemon Sorbet Recipe

• 2 medium lemons
• 1 cup plain Greek-style yogurt, such as Total, classic or 2%
• 3/4 cup granulated sugar
• 1/2 cup Rich Simple Syrup
• 1/2 cup water
• 2 tablespoons limoncello (optional)

1. Grate the zest of one of the lemons.
2. Squeeze the juice of both lemons into a small bowl and strain it to remove any seeds or pulp.
3. You should have 1/2 cup lemon juice.
4. Place the juice and grated zest in a blender.
5. Add the yogurt and sugar and blend on medium speed to liquefy the yogurt, about 20 seconds.
6. Add the rich simple syrup, water, and, if desired, and blend to combine thoroughly.
7. Freeze the sorbet immediately in an ice cream machine according to the manufacturers instructions.

lemons, yogurt, sugar, simple syrup, water, limoncello

Taken from www.chowhound.com/recipes/creamy-lemon-sorbet-18772 (may not work)