Yuzu Sake Sorbet

Ingredients

Instructions

1. 1

   Combine the water, sugar, finely grated ginger, and a pinch of salt in a small saucepan. Heat over medium heat for 2-3 minutes, stirring, just until the sugar fully dissolves; do not boil hard, or the syrup will reduce too much. Remove from the heat.

2. 2

   Stir in the yuzu juice and sake. Let the mixture stand for 2 minutes so the ginger infuses lightly while the base cools slightly.

3. 3

   Strain the mixture through a fine sieve into a shallow metal or freezer-safe container, pressing lightly on the ginger to extract flavor without forcing through fibrous pulp. Stir in the yuzu zest.

4. 4

   Freeze for 45 minutes, then scrape thoroughly with a fork to break up the icy edges into fine crystals. Return to the freezer and repeat scraping every 30 minutes 3 more times, until the sorbet is evenly frozen, light, and scoopable. Alcohol and citrus make it slightly softer than a water ice, which is ideal.

5. 5

   Let the sorbet sit at room temperature for 2-3 minutes before serving, then scoop or fluff into chilled bowls and serve immediately.

Nutrition per serving

Notes

• •Using a shallow metal tray speeds up freezing and helps create a finer texture without an ice-cream machine.
• •If your yuzu juice is very tart, add 5-10 g extra sugar; if it is sweetened, reduce the sugar slightly.
• •For the cleanest flavor, use good-quality sake that you would enjoy drinking.
• •This sorbet can be made up to 2 days ahead; cover once fully frozen to prevent freezer odors.

Background