I got the original recipe from the food network website http://www.foodnetwork.com/recipes/gale-gand/lemon-yogurt-sherbet-recipe/index.html and of course tweaked it to what I had in the cupboard.
2 containers each vanilla and lime yogurt preferably 80 calorie each
2 TBS lime juice
2 teas real vanilla
1 1/4 cups medium simple syrup (recipe at http://dianasrecipebox.blogspot.com/2009/07/simple-syrups.html)
1 small handfull lime mint leaves, washed and patted dry
1/2 teas grated lime rind
Make simpe syrup adding lime mint leaves. Remove leaves and cool syrup to room temperature.
Mix all ingredients into syrup. Chill 30 mintues. Turn into a pre-chilled ice cream freezer. Process according to manufacturer's directions.
Alternate method. Chill 30 minutes, pour into 11X13 metal cake pan and freeze until firm. This does detract from the text. It is not as smooth as the sherbet made in the ice cream freezer.
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