Lemon lovers will enjoy the bright flavor of this creamy, refreshing dessert.
To make it extra special, serve it in a frozen lemon cup!
Discard tops and bottoms.
Using a paring knife, remove the flesh and seeds from each lemon, leaving a thin cup.
Freeze the cups for at least 1 hour or until ready to use.
Warm sugar and water in a small saucepan over medium heat until the sugar dissolves.
Transfer to a medium bowl and let cool, stirring, for 5 minutes.
Add yogurt, buttermilk and lemon juice; whisk until smooth.
Cover and refrigerate until very cold, at least 3 hours or overnight.
Pour the mixture into the canister of an ice cream maker and process according to manufacturer’s instructions.
Transfer to an airtight container to freeze for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
