Tangy Lemon Frozen Yogurt

• 3 cups (720 g) plain whole-milk yogurt, preferably Greek-style
• Grated zest from 1 lemon, preferably organic
• 1/4 cup (60 ml) freshly squeezed lemon juice
• 2/3 cup (130 g) sugar
• 1 tablespoon agave nectar or mild-flavored honey
• 1/4 teaspoon citric acid (see Tip), or more to taste
• Pinch of salt

1. In a blender, process the yogurt, lemon zest and juice, sugar, agave nectar or honey, citric acid, and the salt until smooth.
2. Pour the mixture in a medium bowl.
3. Taste and add a little more citric acid to adjust the tanginess to your liking.
4. Cover and refrigerate until thoroughly chilled.
5. Freeze in an ice cream machine according to the manufacturers instructions.
6. Citric acid crystals, sometimes called sour salt, are available in Middle Eastern markets, some pharmacies, and online (see Resources, page 270).
7. Fruit Fresh, sold in supermarkets for use in canning and preserving, is mostly citric acidin powder formand can be used in place of citric acid crystals.

milk, lemon, freshly squeezed lemon juice, sugar, honey, citric, salt

Taken from www.epicurious.com/recipes/food/views/tangy-lemon-frozen-yogurt-379614 (may not work)