Lemon-Ginger Frozen Yogurt

Ingredients

• Water

  Plain, clean water

  12 tbsp or 177g

• Sugar

  White, granulated sugar

  12 tbsp or 151g

• Corn syrups

  Light

  4 tbsp or 88g

• Ginger root

  Raw

  2 tsp or 4g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 cup or 245g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 tsp or 2g

Directions

1. Peel and grate the ginger root. Cut the lemons into quarters to extract juice and zest.
2. In a medium saucepan, bring water, sugar, light corn syrup, and grated ginger to a boil, stirring until the sugar dissolves. Boil for 2 minutes, then strain into a medium bowl and chill until cool.
3. Whisk in the yogurt, buttermilk, lemon juice, and lemon zest. Process in an ice cream maker according to the manufacturer's instructions, then cover and freeze.

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