- 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
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.