Lemon sorbet with natural yogurt
4 servings
15 minutes
Lemon sorbet with natural yogurt is a refreshing treat with a delicate balance of tartness and sweetness. This dessert, rooted in Russian culinary traditions, combines the freshness of citrus with the creaminess of yogurt, creating a smooth texture and vibrant flavor. Lemons give the sorbet its characteristic richness, while cane sugar adds natural sweetness. The preparation process requires patience: chilled syrup is mixed with lemon juice and yogurt, then blended during freezing to achieve smoothness without large crystals. This sorbet is perfect as a light finish to a meal, a compliment to fruits, or an addition to a summer dinner. It’s best enjoyed chilled within 48 hours after preparation while it retains its fluffiness and freshness.
1
For the syrup, pour water into a pot, add sugar, and stir. Bring to a boil and heat on low until the sugar dissolves. Set aside to cool.
- Water: 200 ml
- Cane sugar: 200 g
2
Grate the zest of one lemon using a medium grater. Squeeze all 4 lemons in a juicer to get about 1 cup of juice.
- Lemon: 4 pieces
3
When the syrup cools down, add juice, zest, and yogurt. Stir, pour into a container, and place in the freezer.
- Lemon: 4 pieces
- Natural yoghurt: 2 tablespoons
4
Every 2-3 hours, take the sorbet out of the freezer and stir with a spoon or immersion blender to prevent large crystals from forming.
5
You can try it after a couple of times (it will be clear by the consistency). Do not store for more than 48 hours.