Japanese Dessert: Yuzu Sorbet 2

This recipe is also dedicated to Comestiblog who made the request!
It is the frist of simpler recipes!

INGREDIENTS: For 4~5 people

-Yuzu: 8 small ones
Will produce 75 cc/ml of juice
Zest/skin: 3
-Sugar: 80 + 20 g
-Water: 350 cc/ml
-White wine: 50 cc/ml
-Egg whites: 2


-Clean the yuzu throroughly. Grate the skin/zest of two of them. Peel 1 more and cut skin/zest in very thin strips. Set apart.
Press out all the juice. Ypu should obtain 75 cc/ml (if not, press another one!).

-In a small pan pour the water and add 80 g of sugar (in hat order!).
Bring to boil. Once the sugar has completely dissolved, add the thin yuzu strips. Switch off fire and let cool completely.

-In a bowl drop the egg whites. Add 20 g of sugar. Beat until “hard”.

-When the yuzu syrup has completely cool down add the grated yuzu skin/zest and white wine. Mix well.

-Add the meringue little by lttle and mix. Put the whi\ole into a Tupperware and leave inside freezer. Take out every 2 hours (3 times in all should be sufficient), break with a spoon and mix and put back into freezer.

-Break and mix again before serving in a glass of your choice!


-You can either replicate the recipe with oranges, lemons or grapefruit, or experiment with mixtures of all!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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