Sweet-Savory Yogurt Sorbet

By Amanda Hesser

Updated Feb. 29, 2024

Total Time
About 15 minutes
Rating
(0)
Comments
Read comments

Featured in: THE ARSENAL

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Makes 1 quart
  • 3tablespoons sugar
  • 21ounces Greek yogurt
  • 8ounces tomato water (above)
  • Salt to taste
  • 3tablespoons light corn syrup
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

85 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 4 grams protein; 215 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a small pan, dissolve sugar in 2 tablespoons water and bring to a boil. Let cool. Whisk together all the ingredients, then pour into an ice-cream maker and follow manufacturer's instructions. Serve as a garnish with gazpacho or tomato terrine.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.