Place yogurt in a fine mesh strainer or over papertowels or cheesecloth. I like to do this in the morning if I am making it in the evening. It should strain at least 6 hours or overnight.

The result will be about 2 ½ to 3 cups of thick Greek style yogurt, you can skip this step if you buy Greek yogurt.

In a medium bowl combine lime juice, sugar and lime zest.  Whisk until sugar dissolves or use simple syrup in place of the sugar and adjust to taste.  Add yogurt, whisk well and transfer to ice cream maker.  Freeze in maker until desired consistency.  This is best served fresh out of the maker.

Nutrition information is based on 4 servings per 1 quart.