Desserts
Yuzu Citrus Sorbet
A clean, aromatic sorbet made with yuzu and lemon juice. No ice cream machine required.
- Prep
- 20 min
- Total
- About 5 hours (including freezing)
- Makes
- 4 servings
Pictured: candied yuzu peel on amazake. Recipe photography to be added. Photo: Syced · CC0
Ingredients
- 200 g caster sugar
- 400 ml water
- Finely grated zest of 2 yuzu or 1 lemon
- 80 ml yuzu juice
- 80 ml freshly squeezed lemon juice
- A small pinch of salt
Featured citrus
Method
- 01
Combine the sugar, water and zest in a saucepan. Warm over medium heat, stirring, until the sugar has fully dissolved. Do not let it boil hard.
- 02
Remove from the heat and let the syrup cool completely, then refrigerate until cold.
- 03
Strain out the zest. Stir in the yuzu juice, lemon juice and salt.
- 04
Pour into a shallow freezer-safe container and freeze. Every 45 minutes, scrape and stir the mixture with a fork to break up the ice crystals, about 4 times, until smooth and frozen.
- 05
Before serving, let it soften for 5 minutes, then scrape into chilled glasses.
Flavor Notes
Bright and floral with a clean, sharp finish. Lemon gives backbone; yuzu supplies the perfume.
Good to Know
- If you have an ice cream machine, churn the chilled base according to the manufacturer's instructions.
- Use bottled yuzu juice without added salt for this recipe.
