Greek Yogurt Sorbet

When sweetened and churned in an ice-cream maker, Greek yogurt tastes like lemon cheesecake. Serve with summer fruits, fresh or cooked; with fruit pies, cobblers and crisps; or blanketed with a warm fruit sauce. I love it with fresh apricots or peaches dotted with butter and brown sugar, then broiled until they begin to caramelize. And with or without the fruit, a drizzle of honey never hurts.
June 01, 2015


In a bowl, whisk together all the ingredients. Chill well, and then freeze in an ice-cream maker according to the manufacturer’s directions. Transfer to a lidded storage container, cover and freeze for at least 1 hour to firm.

At serving time, remove the sorbet from the freezer. If it is hard or icy, let stand at room temperature until soft enough to scoop. Put a generous scoop in each of 6 serving dishes.

Reprinted with permission from Yogurt, by Janet Fletcher, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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  • 4 cups whole-milk Greek yogurt (store-bought, or see the book to make your own!)
  • 3/4 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons light brown sugar, sieved to eliminate lumps
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
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