RecipeMuncher

Denuding the Fruit Extracting the Fruit’s Lifeblood Boiling the Simple Syrup Loading Up the FoPro Chilling the Base Giving the Machine its What-Fors Finishing the Churn Creamy Lemondrop Sorbet adapted from Dolce Italiano: Desserts from the Babbo Kitchen zest of 2 lemons 1/2 c. lemon juice 3/4 c. sugar 1 7 oz. container full-fat plain Greek yogurt 1/2 c. water 1/2 c. simple syrup* 3 tbsp. vodka Put the zest, lemon juice, sugar and yogurt in a blender or FoPro and whiz for about 2 (...)