While vacationing in Greece last summer, we visited our good friend Anastasia in her home in the southern suburbs of Athens. Anastasia treated us -among other things- to some of her homemade lemonade that made my eight-year-old exclaim in pleasure. For the next few days, my son persistently asked me to get the recipe for the lemonade but being so busy with our trip home, I put it off. After getting back to the US, and in the midst of a move, and stressful school registration, it didn’t escape his mind that I hadn’t yet asked for the lemonade recipe. So, I e-mailed my friend, doing what I should had done weeks before. Anastasia responded immediately with the lemonade recipe and … another little surprise: An easy and light Greek Yogurt Lemon Dessert.
By the time we were settled in the new house and our life got back to normal I felt like making lemonade was totally out of season while my appetite for dessert was heading towards heavier and richer ones. So I didn’t have the chance (to my son’s disappointment) to try the lemonade nor the dessert recipe. Not until today.
Well, even though I claim to have knowledge of so many Greek recipes, honestly, I had never heard of this amazing dessert before. Not only it is light and refreshing, it is also prepared in less than five minutes. I urge you to try Anastasia’s Greek Yogurt Lemon Dessert and I promise that it will be one of the recipes to keep.
As for the lemonade, I am also sharing the recipe that made my son so happy! While he was enjoying his second glass today, I realized that it was thanks to his persistence that I got the recipe to one of the easiest and tastier desserts, ever!
Greek Yogurt Lemon Delight
- 2 cups strained Greek Yogurt (or 500 g or 17 oz),
- The zest of one large lemon (or 1/2 teaspoon)
- The juice of one large lemon (or 1/3 cup)
- 1+3/4 cups powdered sugar (or 200 g)
In a medium bowl add all the ingredients. Initially, fold gently with a fork so as to avoid a mess, and then whisk for just a few seconds until all ingredients are combined. Divide into 4 pretty glasses and refrigerate. Serve cold.
The original recipe calls for 2% fat Greek yogurt, but I used the 0% fat which works just fine.
Anastasia’s Homemade Lemonade
- 10 cups water
- 2 cups sugar
- 6 cups lemon juice
- The zest of 3 lemons
In a large pot, boil water and sugar until sugar has dissolved, about 4 minutes. Add the lemon juice and the zest, boil for about 3 more minutes. Let cool and divide into bottles. Can be kept refrigerated throughout the whole summer!