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.

Continuing with our posts for #JapanWeek, we are making Yuzu sorbet today.

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). I’m sure this would’ve tasted a lot better if I used real fruit and yuzu zest but even with bottled yuzu juice, it still turned out really good. 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 more scoopable. I’ll be sure to post an updated version when I make this again.

Yuzu Sorbet

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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http://cookingwithteamj.com/2017/05/27/yuzu-sorbet/

Strawberry Sorbet Recipe (Dairy Free)

Recently I’ve been on an ice cream making frenzy. This is due to the fact that the bf went crazy at the supermarket a while back and bought a lot of cream – much of which he did not use… Although this recipe does not require the use of cream (perfect for those who are lactose intolerant), it was part of my ice cream making marathon as I made Vietnamese Coffee and Hong Kong Style Milk Tea Ice cream a few weeks ago.

Strawberry was on sale last week which was rare considering fruits are super expensive during the winter time. We bought 2 quarts worth and since I knew we couldn’t possibly finish it all in time before it spoils, we decided to make sorbet.

strawberry sorbet

But why sorbet and not ice cream? Well truth be told we found it quite challenging to make good strawberry ice cream due to some of the recipes we found online. The main challenge people encountered with strawberry ice cream was the inability to bring out the vibrant red colour of the strawberry or fully extract its flavour. Since our strawberries weren’t exactly the highest of quality, this sorbet was least likely to jeopardize the results.

This recipe is super easy to make and only requires 4 ingredients – all of which are likely to be found in your household as they are generally staples in the kitchen.

Make sure to let the sorbet set a bit before you serve it and store it properly. For tips on how to store homemade ice cream or sorbet, see here.

Strawberry Sorbet Recipe (Dairy Free)

Ingredients

  • 2 quarts strawberries, washed (about 2 1/2 pounds)
  • 1 cup sugar
  • 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt, to taste

Instructions

  1. Remove tops from strawberries and purée in a blender or food processor until smooth.
  2. Add sugar and blend for 30 seconds. Add lemon juice and salt and blend to incorporate. Taste the mixture and adjust to taste accordingly
  3. Strain purée and transfer to refrigerator to chill for at least 12 hours
  4. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
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http://cookingwithteamj.com/2016/04/03/strawberry-sorbet-recipe/

This recipe was adapted from Serious Eats.

 

Raspberry Sorbet Recipe

One of our annual traditions is to go berry picking at one of our local farms. We typically just pick strawberries but seeing as we were catching the tail end of Strawberry picking season, we decided to pick Raspberries as well.

The strawberries were in scarce supply but we were still able to get some decent ones. They’re so small compared to the GM ones you find at the supermarket but boy do they taste so much better!

The raspberries on the other hand were in abundant supply. They were so easy to pick off since they were so ripe – they literally just fell off the vines.

raspberries

With close to 2 lbs of raspberries, we had to come up with a game plan as to what to do with them. Making jam seems kinda boring. Seeing as it is so hot outside right now, making ice cream seemed like the best idea. In fact, raspberry sorbet would be perfect!

Raspberry Sorbet

Sorbets are super easy to make but I personally find them a bit annoying because once you freeze them, since they don’t have the cream to make it easier to scoop, it tends to freeze over like ice. As a result, I often find myself having to thaw it out a bit first before I can easily scoop it. However, it still tastes amazing! It just requires a bit of patience if you want to eat it right away 🙂

To make sorbet, make sure you quickly rinse the berries to get rid of any impurities. Then, place it all in a food processor and puree. Just look at how gorgeous and red these raspberries are 🙂

Raspberries

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