6 Servings 40 min Cook
1/4 Cup Lemon Juice
1 Tsp Lemon Peel
1/4 Cup Corn Syrups
1 1/3 Oz Nonfat Greek Yogurt
2 Fruit without seeds Lemons
3/4 Cup Water
1 Cup Buttermilk
2 Tsp Ginger
3/4 Cup Suga
PREPARATION: Peel and grate ginger root (unless you are using pre-ground ginger spice).
Cut lemons into quarters and use to lemon juice and lemon zest.
Bring water, sugar, light corn syrup, and
grated ginger to boil in medium saucepan, stirring until sugar dissolves.
Boil 2 minutes.
Strain into medium bowl and chill until cool.
Whisk in yogurt, buttermilk, lemon juice, and lemon peel.
Process in ice cream maker according to manufacturer's instructions; cover and freeze.
