A lighter alternative to ice cream, this yogurt ‘sorbet’ will quickly find its way into your dessert repertoire.


For the smoothest texture, process the sorbet base with a hand-held immersion blender and chill completely before freezing in your own ice cream machine. Once finished in the ice cream machine, transfer to the freezer to firm up slightly before serving. For additional texture, fold chopped chocolate, nuts, or fruit into the finished sorbet

  • Type:
    Frozen Dessert

  • Prep:
    15 min

  • Cook:
    15 min

  • Yield:
    1 quart

what you’ll need

1 cup (200 grams) granulated sugar
2 tablespoons (40 grams) glucose or light corn syrup
1 ½ cups (360 grams) water
1 tablespoon (15 grams) lemon juice
1 teaspoon (4 grams) Madécasse Pure Bourbon Vanilla Extract
1 cup (250 grams) whole milk yogurt


1. Combine the sugar, glucose, and water in a saucepan and bring just to a boil over medium heat. Remove from heat and allow to cool. Chill.
2. Combine the lemon juice, vanilla, and yogurt with the chilled syrup. Blend with a hand-held immersion blender.
3. Process in an ice cream machine according to the manufacturer’s instructions. When finished, transfer the sorbet to the freezer to complete the freezing process.

Serving suggestion: Serve with fresh berries or stone fruits.

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