Yuzu Sorbet in Lemon Cups & White Peach Sorbet in a Crystal Skull

Ladies and gents….I finally broke out the ice cream maker. It actually belongs to my roommate who has been making killer flavors all summer, but I thought I’d try my hand at some sorbets. As you know from my previous post on cleaning out my cabinets, I’ve got a lot of crap to use up. One of these items was a small bottle of mysterious yuzu juice. Yuzu is a Japanese citrus fruit similar in taste to a lemon and similar in looks to a shriveled up grapefruit. The juice is a bit pricey, hence my yearning to find a use for it before moving. I basically followed the recipe in the manufacturer’s instruction book for lemon sorbet, but substsituted half the lemon juice with yuzu. The result was declicious and extremely sweet…something not to be eaten by the bucket-full. *make sure your ice cream maker bowl is frozen completely. Essentially sorbet is just simple syrup + fruit, so I suggest making the simple syrup in a huge batch and storing it in the fridge since it will need to be cold anyways.

Yuzu Sorbet

Makes about 3 cups worth – i.e. Three nights of deliciousness

You will need:

2 1/2 cups water

2 1/2 cups sugar

1 cup lemon juice

1/2 cup yuzu juice*

zest of 1 lemon

*The yuzu I had was slightly salted. I won’t ever know for sure unless I learn Japanese.

Method:

1. Boil sugar and water together to make simple syrup, then chill.

2. Add the lemon juice, yuzu and zest and pour into your ice cream maker. Wait 20-25 minutes while it thickens and then enjoy!

White Peach Sorbet

Well then I got on sort of a sorbet kick and used some perfectly ripe white peaches to make something truly magical. This makes a little less than the recipe above and feel free to double. Just follow the method above, but use the following instead.

You will need:

3/4 cup water

3/4 cup sugar

1 Tbs lemon juice

2 white peaches (flesh pureed in a food processor)

4 thoughts on “Yuzu Sorbet in Lemon Cups & White Peach Sorbet in a Crystal Skull

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