¾ C water
½ C sugar
¼ C light corn syrup
½ C lemon juice
4 C plain yogurt
2 Tbls finely minced fresh ginger
1 tsp lemon zest
Optional: lemon slices or crystallized ginger for garnish
Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate 5-6 hours. Discard liquid.
In saucepan, boil water, sugar, corn syrup and ginger until sugar melts. Stir frequently, boil 2 minutes. Strain into a bowl and let cool.
Blend yogurt, lemon juice, zest and boiled syrup. Pour into ice cream maker and process for about 20-25 minutes or until firm. If needed, transfer to airtight container and freeze an additional 2-3 hours.