Yuzu Sorbet

Nothing is more refreshing and cleansing than having sorbet as dessert. The great thing about sorbet is that it’s perfect for those that are lactose intolerant, and it typically enhances the flavour of whatever fruit sorbet is being made.

The other day, I made my boyfriend a Japanese themed dinner. This included the following dishes:

All dishes were equally delicious and there’s no better way to end the meal with a nice palette cleanser – Yuzu Sorbet.

I’ll start off by saying that there aren’t that many yuzu sorbet recipes out there… And when there are, they all require the use of fresh yuzu fruits (which are extremely hard to find here…. and when found, are crazy expensive). For those of you unfamiliar with what Yuzu is, it is a very popular Japanese citrus fruit that looks similar to a lemon (see image below).

Image result for yuzu

I’m sure this would’ve tasted a lot better if I used juice from real yuzu including yuzu zest but even with bottled yuzu juice, it still turned out really good. Luckily, Yuzu juice was easy to find at my local Japanese store and the price was fairly reasonable! I was pretty impressed with myself when I made it the first time.

Mind you… this sorbet could be better had I improved the texture. I think the next time I make this, I will use corn syrup as I read that will make it less grainy and easier to scoop. I’ll be sure to post an updated version when I make this again. However, if you have an ice cream machine, you will be able to easily make this recipe. If you’re interested in other ice cream/sorbet recipes, check out our recipes here!

Yuzu Sorbet

Category: Ice Cream & Sorbet, Japanese

Yuzu Sorbet

Ingredients

  • 1 1/2 cups water
  • 1.2 cup sugar
  • 1/2 cup yuzu juice

Instructions

  1. In a sauce pot over medium high heat, bring water and sugar to a boil to make simple syrup.
  2. Let the mixture cool down to room temperature.
  3. Then, stir in yuzu juice. Taste it and adjust sugar as required.
  4. In an ice cream maker, add the sorbet mixture and mix until it's in a scoopable texture. If you don't have an ice cream maker, you can do what we did and just put it in a glass container in the freezer, and stir it around every hour to hour and a half to help it slush up.
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