3 medium lemons
1 cup plain Greek-style yogurt
1 cup granulated sugar
1 cup Rich Simple Syrup
3 tablespoons limoncello
1. Mesh the pizzazz of one of the lemons. Press the juice of the two lemons into a little bowl and strain it to expel any seeds or mash. You ought to have 1/2 cup lemon juice.
2. Place the juice and ground pizzazz in a blender. Include the yogurt and sugar and mix on medium speed to condense the yogurt, around 20 seconds. Include the rich basic syrup, water, and, whenever wanted, limoncello and mix to consolidate completely.
3. Freeze the sorbet quickly in a frozen yogurt machine as indicated by the producer’s guidelines.