For the yogurt sorbet, bring the sugar to a boil with 60 ml of water in a small saucepan. Add the mint, remove the pot from the heat, put a lid on it and let the syrup cool down.
Pour the yogurt into a bowl, strain the cooled syrup, add the lemon juice and pour the mixture into a shallow bowl. Cover the yogurt sorbet with foil and place in the freezer or freezer compartment of the refrigerator.
Preparation Tip:
Serve the yogurt sorbet with fruit or compotes as desired.
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