Yogurt-Lime SorbetDanny Kim
It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.
Do ahead:
Sorbet can be made 2 weeks ahead. Keep frozen.
Recipe information
Yield
Makes 4 servings
Ingredients
2 cups plain whole-milk yogurt
1 1/2 cups simple syrup
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1/2 cup water in a medium bowl
seeds from 1/2 vanilla bean
Special Equipment:
Ice cream maker
Preparation
Whisk 2 cups plain whole-milk yogurt, 1 1/2 cups simple syrup, 1 teaspoon finely grated lime zest, 3 tablespoons fresh lime juice, and 1/2 cup water in a medium bowl; scrape in seeds from 1/2 vanilla bean. Process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover and freeze until firm, at least 2 hours.
Recipe notes
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