Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.
Recipe courtesy of Alton Brown