GREEK YOGURT SORBET

Greek Yogurt Sorbet
Serves 6

When sweetened and churned in an ice-cream maker, Greek yogurt tastes like lemon cheesecake. Serve it 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.

4 cups whole-milk Greek yogurt
¾ cup granulated sugar
¼ cup light corn syrup
2 tablespoons light brown sugar, sieved to eliminate lumps
1 ½ teaspoons vanilla extract
¼ 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.