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Yo, Yo, Yo — Fro-Yo at Home

Greek yogurt sorbet — crazy easy to make.


You may never trek outside to buy fro-yo again.

Not if you have an ice cream maker and this recipe for “Greek Yogurt Sorbet” from the new cookbook, “Yogurt: Sweet and Savory Recipes For Breakfast, Lunch, and Dinner” (Ten Speed Press) by award-winning, veteran cookbook writer Janet Fletcher, of which I received a review copy.

The slender book not only includes directions for making your own yogurt and yogurt cheese at home, but 50 recipes for incorporating yogurt in just about everything. Enjoy it in “Cherry Tomato Raita” to “Chilled Golden Beet & Yogurt Soup” to “Orzo with Spicy Lamb, Chickpeas & Yogurt” to “Greek Yogurt Panna Cotta with Strawberry Rhubarb Sauce.”

Transforming store-bought Greek yogurt into an ice cream-like treat is ridiculously easy. Get out a big bowl, dump in the yogurt (whole milk, please), sugar, corn syrup, vanilla extract and a pinch of salt; stir. That’s the extent of the heavy lifting.

No eggs are involved. No cooking, either. Just chill down the mixture either in an ice bath or in the refrigerator overnight. Then, spin in an ice cream maker. And prepare to go to town on it.

Fletcher likens the taste of this sorbet to “cheesecake.” Indeed, it does taste exactly like that — of the kind of cheesecake with that luscious layer of sour cream spread thickly on top. The sorbet is dense, creamy, and possessed of a full, rich, milky flavor with that lovely backbone of tang.

Enjoy scoops drizzled with a little honey or alongside fresh berries.

It may not resemble the swirls of soft-serve fro-yo dispensed at the mall. But it tastes far, far superior.

Greek Yogurt Sorbet

(Serves 6)

4 cups whole-milk Greek yogurt

3/4 cup granulated sugar

1/4 cup light corn syrup

2 tablespoons light brown sugar, sieved to eliminate lumps

1 1/2 teaspoons vanilla extract

1/4 teaspoon kosher salt

In a bowl, whisk together all the ingredients. chill well, and then freeze in an ice-cream maker according to the manufacturer’s directions. Transfer to a lidded storage container, cover, and freeze for at least 1 hour to firm.

At serving time, remove the sorbet from the freezer. If it is hard or icy, let stand at room temperature until soft enough to scoop. Put a generous scoop in each of 6 serving dishes.

From “Yogurt” by Janet Fletcher

More Yogurt Dishes To Enjoy: Yogurt and Spinach Dip in the Persian Manner

And: Greek Yogurt Cake

And: Greek Yogurt Strawberry Shortcakes

And: Cinnamon-Apple Yogurt Muffins

And: Squash with Chile Yogurt and Cilantro Sauce

And: Sweet Potato and Cumin Soup with Feta Yogurt