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120g freshly squeezed lemon juice
0.5 tablespoon finely chopped lemon zest *
Combine the granulated sugar and water in a medium saucepan and
bring it to a boil over medium-high heat. Reduce heat to low
and simmer without stirring until the sugar dissolves, about 3 – 5
minutes. Cool it completely. This is called simple syrup, and could
be made ahead in larger quantities to have on hand for making
fresh lemon sorbet. Keep it refrigerated until ready to use.
After cooling, add the lemon juice and zest; stir to combine. Turn the
machine on, pour the lemon mixture into freezer bowl through
ingredient spout and mix until thickened, about 50 – 60 minutes.
CHOCOLATE FROZEN YOGURT
240g whole milk
180g bittersweet or semisweet chocolate, chopped
400g low-fat vanilla yogurt
50g granulated sugar
Combine the milk and chocolate in a blender or food processor fitted
with the metal blade and process it until well-blended and smooth,
15 seconds. Add the yogurt and sugar; process it until smooth,
about 15 seconds. Turn the machine on, pour the mixture into
removable bowl through ingredient spout and mix it until
thickened, about 50 – 60 minutes.
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