Yogurt and Honey Sorbet

by Ida Feltersnatch
(Beaverton, Ore)

1 1/2 cups water
8 ounces superfine sugar
1 tablespoon light corn syrup
9 ounces Greek-style yogurt
1/3 cup creme fraiche
1/4 cup heavy cream
2 tablespoons honey
2 tablespoons lime juice

In a small saucepan, gently heat the water, sugar and corn syrup until the sugar
has dissolved. Increase the heat and bring to a gentle boil. Simmer for 3
minutes, then remove from the heat and leave to cool. When cool, refrigerate
until chilled.

Whisk together the yogurt, creme fraiche and cream, then chill.

Stir the honey and lime juice into the cold syrup, then stir this into the chilled yogurt mixture. Put into an ice cream machine and churn according to the manufacturer's instructions.

Makes 2 cups.

This is a silky, smooth sorbet with a light tang and subtle sweetness. It makes a wonderfully refreshing end to a rich meal. Serve it drizzled with a little more honey, or with a salad of fresh berries or stone fruits.