Rhubarb Strawberry Frozen Yogurt

Instructions

1. Use pasteurized plain whole-milk Greek yogurt and thoroughly chilled, seedless fruit purée or juice.
2. Whisk granulated sugar and corn syrup into the fruit mixture until no sugar grains remain; a brief low-heat warmup of the fruit portion may be used, then cool it fully.
3. Whisk yogurt, salt, lemon juice and sweetened fruit together just until homogeneous; do not overblend warm yogurt.
4. Taste the cold mixture; sweetness will seem lower after freezing.
5. Cover and refrigerate the mixed base at 40°F (4°C) or below for at least 4 hours.
6. Churn for 20–25 minutes in a chilled ice cream maker until thick like soft serve; transfer to an airtight container.
7. Freeze at 0°F (-18°C) for about 2 hours to firm. Let sit in the refrigerator 10–15 minutes before serving to soften naturally.