Happy Friday from me and all of my citrus! I’ve mentioned it a few times on my Instagram, but we have a lemon tree at our new house! What is cuter than a little backyard tree brimming with bright yellow lemons? Absolutely nothing, which is basically why we bought this house. That and my big kitchen island. Anyway, when we moved in about 3 weeks ago, a billion lemons were fruiting on the tree, but we weren’t sure how long they’d been there since the house had been vacant and the tree had been a bit neglected. The juice of the lemons is sweet and floral and wonderful, but the zest tastes like soap. So this week, we picked all of the best lemons from the branches and then pruned them all back so that come spring, we will have cute little lemon tree blossoms, hopefully followed by fresh fruit. I can’t wait!

That all being said, I currently have four bowls of lemons sitting on my counter and I’m working on trying to figure out what to do with all them before they get soft. It’s a very serious task. And on top of all of that, my cousin came to visit last week and brought me bags of tangerines and sour oranges so I’m currently swimming in citrus AND I LOVE IT!

Last week we made grapefruit bundt cakes, this week we have tangerine fro-yo, and I’m working on a fun, boozy sour orange recipe. You’re going to be getting a whole bunch of citrus recipes whether you like it or not. ;) but I hope you like it! This tangerine frozen yogurt is so good and so simple. I took a bunch of my beautiful, vibrant tangerines and turned them into tangerine jam. (This recipe makes more tangerine jam than you need for the frozen yogurt, but I highly, highly, highly recommend baking some sourdough and slathering your warm bread with butter and tangerine jam.) The jam is then swirled into whipped heavy cream and greek yogurt and caramelized honey is folded in. The whole thing takes an overnight freeze and then we cut to you, sitting on a porch in the sun, eating frozen yogurt. What could be better?

In practical notes, you can 100% make this recipe with any citrus fruit, or honestly, any fruit you want. If you decide to use another non-citrus fruit, here are some very technical instructions- pop about 12 oz of fruit in a pot with some sugar (about 1/2 of the fruit weight) and a little lemon juice. Simmer until fruit is broken down and slightly thickened and then cool.