Cooked - Tangy Lemon Frozen Yogurt Recipe

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3 cups (720 g) plain whole-milk yogurt, preferably Greek-style

Grated zest from 1 lemon, preferably organic

¼ cup (60 ml) freshly squeezed lemon juice

⅔ cup (130 g) sugar

1 tablespoon agave nectar or mild-flavored honey

¼ teaspoon citric acid, or more to taste

Pinch of salt

In a blender, process the yogurt, lemon zest and juice, sugar, agave nectar or honey, citric acid, and the salt until smooth.
Pour the mixture in a medium bowl. Taste and add a little more citric acid to adjust the tanginess to your liking. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer’s instructions.

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