This sorbet-like frozen yogurt doesn’t need a pile of toppings to taste great: It’s refreshing but bracing with full-fat dairy twang. A small amount of dark honey—the darker the better; try buckwheat or chestnut—adds depth while sherry brings in nutty and briny notes to bring the yogurt and honey closer together.
Ingredients
- 2 cups whole-milk, full-fat yogurt, chilled
- ¼ cup dark honey, such as buckwheat or chestnut
- ¼ cup sugar
- 1 tablespoon fino or Amontillado sherry
- 1 to 2 tablespoons lemon juice from 1 lemon, to taste
- ¼ teaspoon kosher salt
Instructions
In a mixing bowl, whisk together yogurt, honey, sugar and sherry until the sugar completely dissolves. Add half the lemon juice and the salt, then add more lemon juice if needed. Yogurt should taste bold and tart.
Chill base for up to 3 days or churn right away according to manufacturer’s instructions until the yogurt is firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes. Transfer to an airtight container and let yogurt harden in freezer for at least 6 hours before serving.
Recipe by Max Falkowitz
