 A delicious, lower-glycemic way to satiate your sweet tooth this summer. Photo by Liv Friis-Larsen | IST.
July 2009
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Lemon & Crystallized Ginger Yogurt Sorbet
Greek-Inspired Sorbet Made With Honey Instead Of Sugar
There’s nothing more refreshing on a hot summer day than a bowl of lemon sorbet—but there’s a lot of sugar in sorbet. Here’s a recipe, courtesy of Chobani Greek style yogurt (one of our favorite yogurts), that will satisfy your sweet tooth and keep you cool without all that refined sugar. It uses lower glycemic honey as a sweetener. Yes, there’s some sugar in the crystallized ginger, but you still save on the refined sugar.
If you’ve never had yogurt sorbet, we think you’ll be hooked! A word about Chobani: More like sour cream than American-style yogurt, it’s thick and creamy, lacking the tart tanginess of traditional yogurts. Packed with probiotic cultures, it’s beneficial to those who have digestive problems. The line is certified kosher and is all natural, rBGH-free and gluten-free. Read our full review.
Lemon & Crystallized Ginger Yogurt Sorbet
Ingredients
- 32 ounces plain nonfat Greek style yogurt
- 1/2 cup lemon juice
- 1/2 cup crystallized ginger, finely diced
- 1 teaspoon lemon zest
- 1/2 cup honey
Preparation
- Mix all ingredients. For smoother consistency, mix in a food processor for 1 to 2 minutes to distribute the ginger.
- Freeze in an ice cream freezer, following manufacturer’s directions.
- You can serve this sorbet at the beginning of the meal as a modern way to introduce your menu, just before the main entrée as a palate-cleanser, as a single light dessert, or as one of a series of dessert courses.
Recipe courtesy Chobani Greek style yogurt. Other material
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