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Yogurt Sorbet
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| 50g (1⁄4 cup) | granulated sugar |
| 4g (1 teaspoon) | ice cream stabilizer |
| 350g (1 1⁄2 cup) | water |
| 45g (2 tablespoons) | glucose syrup |
| 150g (3⁄4 cup) | granulated sugar |
| 18g (1 tablespoon) | lemon juice |
| 250g (1 cup) | plain whole milk yogurt |
1. Combine first measurement of sugar and stabilizer.
2. Heat water, glucose, and vanilla paste to 50oC/120oF. Whisk in stabilizer, then remaining sugar. Bring to a
boil for about 30 seconds. Remove from heat.
3. Chill and allow syrup to mature at least 4 hours.
4. Combine syrup, lemon, and yogurt. Process in an ice cream machine according to manufacturer's
instructions.
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