Preparation info
  • Makes about 1½ pints , at least

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Store-bought frozen yogurt is indistinguishable from low-fat ice cream. But Vong pastry chef Serge Decrauzat believes it should have tang, and this one does.

Perfect with sweet fruit desserts, such as Warm Fruit Compote, and easy as can be.

Ingredients

  • ½ cup sugar
  • 2 cups plain yogurt
  • ¼ cup

Method

  1. Place the sugar in a small saucepan with 1 cup water. Heat, stirring occasionally, until the sugar dissolves. Cool (if you want to work fast, place the pot in a large bowl of ice water).
  2. Combine the sugar syrup with the yogurt, lemon juice, and zest.
  3. Chill, t