Frozen Yogurt

3 cups lemon Pequea Valley Farm yogurt
3/4 cup golden sugar
1 tablespoon cold water
1 tablespoon lemon juice
10 drops doTERRA lemon essential oil
1 teaspoon unflavored gelatin

Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours.

Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved.

In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture and essential oil into yogurt. Cover and refrigerate until cold, about 40 minutes.

Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions.

Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.