Slightly adapted after a recipe by renowned Swedish chef Robert Nilsson - a pleasantly tangy frozen yoghurt with a summery, light and almost sherbet-like character. Or, as one of my friends put it: "A perfect summer dream".
Ingredients
500 ml (about 2.1 cups) yoghurt
125 ml (about 0.5 cup) sugar
125 ml (about 0.5 cup) water
50 gram inverted sugar (about 2½ tablespoons of agave nectar, honey or glucose- or corn syrup)
zest and juice from 1 lemon
zest and juice from 1 orange
Instructions
Prepare a simple sugar syrup by combining the water, the sugar and the inverted sugar.
Let cool down (if the combination is done through heating the liquid).
Add the zests and the fruit juices to the sugar syrup and whisk it all together with the yoghurt.
Churn in your ice cream machine according to instructions, or (if you have no ice cream machine) still-freeze in your freezer (see the blog's post on making ice cream without ice cream machine for best results)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/07/frozen-lemon-yoghurt-ice-cream/