Sorbet Yuzu Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Sorbet Yuzu Also known as Yuzushābetto.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Yuzushābetto

Yuzu sorbet is a Japanese dish that has conquered more and more tastes around the world. Its base is yuzu, a typical Japanese citrus fruit, which has a unique and striking taste.

The sorbet is a cold dessert, similar to ice cream, but without milk in its composition. In the case of the Yuzu sorbet, the fruit is the main star and its taste is enhanced by the freezing technique and the cream texture of the sorbet.

In addition to the taste, the Yuzu sorbet is also known for its nutritional properties. The fruit is rich in vitamin C and antioxidants, bringing health benefits and preventing diseases.

To prepare the Yuzu sorbet, it is necessary to have the fresh or frozen fruit, sugar, water and lemon. The first step is to extract the juice from the yuzu and mix it with sugar, forming a syrup. Then water and lemon are added, which help to balance the taste and give the desired texture.

The mixture is then taken to freeze, being mixed every 30 minutes to prevent the formation of ice crystals and ensure the cream texture.After about 3 hours, the Yuzu sorbet is ready to be served.

The Yuzu sorbet can be appreciated as a refreshing and light dessert, or even as an accompaniment to heavier dishes.In addition, its versatility allows it to be used in various recipes, such as sauces for salads and marinades for meats.

With a unique taste and a visually attractive presentation, the Yuzu sorbet is a dish that represents Japanese cuisine and its quest for balance between taste and health.

Origin and history of Sorbet Yuzu

Yuzu sorbet is a Japanese dessert that originated in the city of Kochi, located on the island of Shikoku. Yuzu is a typical citrus of the region and is known for its citrus flavor and intense aroma. It is believed that the dish was created by a local chef in the eighteenth century and has since become popular throughout the country. Yuzu sorbet is made with yuzu juice, sugar and water, and can be served as a dessert or accompanying in salty dishes. Its history is linked to Japanese culture and tradition, being considered a delicate and refreshing dish.

About the recipe

• Name of the plate: Sorbet Yuzu
• Name of the dish in English: Yuzu sorbet
• Name of the plate in Japanese: 柚子シャーベット
• Name of the Romanian dish: Yuzushābetto

Information about preparation

• Time to prepare: 215 minutes
• Time of Cooking: 30 minutes
• Difficulty: SIMPLE
• It suits: 4 people
• Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients Sorbet YuzuIt makes sense to improvise

• 250 ml of water
• 150g of granulated sugar
• 60 ml of yuzu juice
• 250 ml of yuzu liquor

The Optional Ingredients:

• 1 tablespoon of yuzu scraps
• 1 cup of roasted red fruit
• Leaves of peppermint to decorate

Preparation mode:

In a pot, mix the water and sugar and take it to medium heat, mixing until the sugar completely dissolves.

Add yuzu juice and yuzu liquor to the mixture and mix well.

Turn off the fire and let the mixture cool.

If desired, add the yuzu scratches and the crushed red fruits to the mixture.

Pull the mixture into a container and keep it in the freezer for at least 4 hours.

Serve the yuzu sorbet decorated with mint leaves, if desired.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Sorbet Yuzu. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Prepare a syrup:

In a pot, mix 250 ml of water and 150 g of sugar and heat at medium heat. Mix gently until the sugar is completely dissolved.

Add the yuzu:

Let the syrup cool a little and add 250 ml of yuzu liquor. Try and if necessary add 60 ml of yuzu juice until you reach the desired flavor. Remember that the flavor will become softer when the ice cream is frozen.

Define the mixture:

Shed the mixture in a flat form and put it into the freezer. After approximately 2 hours, the ice cream will begin to freeze on the edges. If it is still liquid, add more water or juice and bring it to the freezer again. If you are freezing too much, mix it with a fork or spoon to remove large pieces of ice.

Moves every hour:

Continue mixing every hour until the ice cream is completely frozen and smooth. Leave to freeze for 10 minutes before serving.

Tips:

• Depending on the type of liquor used, it may be necessary to adjust the amounts of sugar, water and yuzu juice to obtain the desired consistency and taste.
• To ensure that the ice cream is in the right place, place a fresh, well-washed egg in the final mixture. If the egg is more than 2.5 cm above the surface, add more juice or water. If it is below the surface, add more sugar.

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