Ice cream and chilled desserts
Made by combining sugar syrup with yuzu juice and freezing it for a long time, this sorbet turns Japan’s citrus tradition into an elegant dessert. The long freezing time allows the ice crystals to become fine, creating a smooth texture.
Bring the granulated sugar and water to a boil in a pot. Boil for 10 minutes, until the sugar has dissolved completely.
Remove the syrup from the heat, add the yuzu juice and lemon juice, and let cool at room temperature for 30 minutes.
Pour the mixture into a wide, shallow container. Freeze for a total of 120 minutes, stirring with a fork every 30 minutes during the first 2 hours, until smooth and snow-like.
Divide the sorbet among bowls and serve immediately.
Remember to stir the sorbet at regular intervals during the first few hours of freezing; otherwise, the crystals will grow and the texture will become coarse. Take it out of the freezer 10 minutes before serving so it is easier to scoop.
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