Lemon and yoghurt sorbet

Ingredients

• 10unwaxed lemons
• 300 gsugar
• 200 gfull-fat natural yoghurt
• 150 mlwater

Instructions

1. 1

   Prepare the lemons

   Wash the lemons thoroughly, squeeze them and strain the juice.

2. 2

   Make the syrup

   Dissolve the sugar in 150 ml of water to make a syrup.

3. 3

   Simmer briefly

   Let the syrup simmer for a few minutes.

4. 4

   Cool the syrup

   Set the syrup aside to cool.

5. 5

   Combine the juice

   Stir the cooled syrup into the lemon juice until the mixture is smooth and evenly combined.

6. 6

   Rest the mixture

   Leave it to rest for one hour.

7. 7

   Fold in yoghurt

   Gently fold the yoghurt into the lemon mixture.

8. 8

   Churn the sorbet

   Pour the mixture into an ice-cream maker and churn according to the manufacturer's instructions.

What is lemon and yoghurt sorbet?

Sorbet is a frozen dessert built around fruit or fruit juice, sugar and water. This Italian-inspired version adds natural yoghurt, which gives the sharp lemon base a softer, creamier character.

Lemon: Freshly squeezed juice provides the main flavour, while straining keeps the mixture smooth. The sugar syrup sweetens the citrus and helps form the base before the yoghurt is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 378 calories, 3g protein, 86g carbs, 2g fat.

Most of the carbohydrates come from the 300 g of sugar, with additional amounts from the lemon juice and yoghurt; the yoghurt also contributes most of the protein and fat. Serve a modest scoop alongside fresh berries or after a meal with a lighter main course to balance the plate.

Why make a sugar syrup?

Syrup: Dissolving the sugar in water first helps it mix evenly into the lemon juice. A short simmer is all the method calls for; cool it before combining it with the juice.

Getting a smooth mixture

Straining: Filter the squeezed juice to remove seeds and larger pieces of pulp. This gives the churned sorbet a more even texture.

Yoghurt: Fold it in gently after the lemon mixture has rested. Taking care at this stage helps the ingredients come together without vigorous mixing.

Resting and churning

Resting: Leave the syrup and juice mixture for one hour before adding the yoghurt. The stated total time is 15 minutes, so allow extra time for this rest and for the ice-cream maker's churning cycle.

Churning: Follow the maker's instructions, since machines differ in their timing and finishing texture. The recipe does not give a separate freezing time after churning.

Choosing the lemons

Unwaxed lemons: Wash them thoroughly before squeezing, as specified in the method. Choose fruit that feels heavy for its size and yields readily when pressed, which can make it easier to extract the juice.

What to serve it with

A small scoop works well after a rich meal, where its citrus flavour makes a fresh contrast. For a simple finish, serve it on its own or with a thin crisp biscuit.

Recipe notes & tips

• Strain the juice carefully to keep seeds out of the sorbet.
• Let the syrup cool fully before mixing it with the lemon juice.
• Add the yoghurt only after the one-hour rest.
• Fold the yoghurt in gently so the mixture stays even.
• Check your ice-cream maker's instructions before starting the churning stage.

Variations

• Lime twist: Replace some of the lemon juice with freshly squeezed lime juice.
• Citrus blend: Use a mix of lemon and orange juice for a rounder citrus flavour.
• Lemon zest: Add a little finely grated zest for a more fragrant result.
• Herbal note: Infuse the syrup with a sprig of mint, then remove it and cool the syrup.
• Dairy-free version: Use a plain plant-based yoghurt in place of the natural yoghurt.

Common mistakes to avoid

• Adding hot syrup: It can warm the juice mixture; let the syrup cool before combining.
• Skipping the straining: Seeds and coarse pulp can affect the smooth texture; filter the juice.
• Adding yoghurt too early: Wait until after the one-hour rest, as the method specifies.
• Mixing too vigorously: Fold the yoghurt in gently for an even mixture.
• Guessing the churn time: Ice-cream makers vary; follow the instructions for your machine.

How to store

Transfer the churned sorbet to a covered freezer-safe container and freeze it. If it becomes firm, let it stand briefly at room temperature before scooping; the recipe does not specify a storage duration.

Frequently asked questions