RECIPE: Yuzu Sherbet

Sweet, zesty, and refreshing! Yuzu citrus sherbet is a creamy, sweet, and tangy frozen dessert. This recipe adds a Japanese twist by infusing Japanese yuzu syrup to give the sherbet unique sweet, bright, citrus, and floral flavours. The milk-base gives the dessert a creamy and silky mouthfeel, while still being light, cool, and refreshing from the tangy citrus tones!

This recipe is very simple, and it can be prepared in under 5 minutes! It is also a great healthier alternative to ice cream, or if you’re someone who likes fruity desserts! Simply mix milk and yuzu syrup in a bowl. Place the bowl in the freezer and serve when frozen! Add some mint on top as a garnish! 

What is Japanese Yuzu Fruit?

Yuzu is a tangy citrus fruit originating in East Asia. It’s not commonly eaten on its own due to its vibrant and tart flavour. However, its aromatic, floral taste makes it a staple ingredient in Japanese cooking. As such, you can find yuzu in savoury meals, desserts, drinks, and sauces! Its versatility makes for a great addition to the kitchen when elevating dishes at home.

Yuzu syrup, made from yuzu and honey, is a great way to add bright, tangy, and floral flavours to any drink or dish! Yuzu fruit can be difficult to find depending on the season and region you’re in, so having yuzu syrup ready on hand is a great way to enjoy these citrusy tones year-round! In addition to sherbet, you can use this syrup to sweeten your hot/iced teas, cocktails, baked goods, salads, and sauces!

Servings: 1-2

Ingredients:

• 200ml milk
• 2 tbsp yuzu syrup
• Dash of yuzu zest powder (if desired) 

Instructions:

1. Mix the milk and yuzu syrup in a bowl and place in the freezer. 
2. Serve when frozen. Top with a dash of yuzu zest powder for extra citrus flavor if desired.

Introduction courtesy of Tiffany Furukawa

Tiffany spent her childhood exploring Japanese food in the suburbs of Tokyo and helping her Obaachan (grandmother) in the kitchen. These experiences nurtured her passion for food and she is now studying environmental sustainability and food sciences at university. In her free time, Tiffany loves discovering hidden restaurants in Japan, trying out new recipes in the kitchen, and going on runs!