Yuzu Citrus Sorbet

Bright citrus-focused sorbet made with Yuzu and a variety of citrus.

Prep Time
10
minutes
Cook Time
1
hour
Image
ch sugar
ch sugar
Meet the Chef: Hetal Vasavada

Hetal Vasavada lives in the Bay Area and is a blogger, cookbook author, and MasterChef Season 6 contestant. Her cookbook was named one of the best cookbooks of 2019 by The Washington Post and the San Francisco Chronicle. In addition, she owns an online bakery, Milk and Cardamom Sweets.

1 pint
  • 1 1/2 Cups Water
  • 3/4 Cup C&H® Granulated Sugar
  • 1/4 cup Yuzu Juice or Essence
  • 1/4 cup Orange juice
  • 1/4 cup Lemon Juice
  • 1/4 cup Lime Juice
  • 1/3 Cup Vodka (optional)
Instructions

Step 1

Add water and C&H® Granulated Sugar to a saucepan and cook over medium heat until all the sugar has dissolved. Let cool for 10 minutes.

While, the simple syrup cools,add Yuzu juice, orange juice, lemon juice, lime juice and vodka to a large bowl and whisk well. Add cooled cimple syrup and stir well. Cover and refrigerate the mixture overnight or at least 4 hours.

Step 2

Pour the sorbet mixture into the bowl of an ice cream maker and churn according to directions. Spoon the sorbet into a loaf pan and cover with plastic wrap. Freeze for at least 1 hour before serving.

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