Yuzu Sorbet Recipe
This is an easy recipe with simple ingredients as if you were making Jell-O.
Cooking Time: 30 minutes
Total Time: 8 hours (kept in a freezer)
INGREDIENTS:
(Serving: 6 pints)
1 cup of yuzu juice with zest (or equivalent of 15 yuzu’s)
1 and 3/4 cup of refined sugar
1.5 cup of heavy cream
7 cups of water
DIRECTIONS:
- Wash yuzu skin thoroughly.
2. Hold yuzu gently and zest the outer skin (yellow parts only).
3. Cut yuzu in half (cross-section) and squeeze its juice. Discard seeds.
4. In a pot, boil water and add sugar. Stir and dissolve sugar.
5. Turn off the stove and let it cool. Transfer to a stainless steel bowl. Add yuzu juice & zest and whisk.
6. Mix heavy cream and freeze.
7. Stir every couple of hours until it gets slushy. Transfer to containers to freeze overnight.
