- In a small pot, bring the sugar, water, corn syrup and lemon zest to a boil. Simmer for 1 minute or until the sugar has completely dissolved. Let cool, then refrigerate for 1 hour or until completely chilled.
- In a sieve set over a large bowl, strain the syrup. Compost the zest. Add the yogurt and mix well.
- Pour the mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the yogurt has set.
- Transfer to an airtight container and freeze for 3 hours or until the yogurt is very firm. Let sit out at room temperature for a few minutes before serving, as needed.