- 3.6 Litres SIMPLE STOCK SYRUP
- 6 Packets YUZU PEEL - FROZEN
- 100g FRESH MINT LEAVES
- 3kg LIME PUREE - FROZEN
- 24 Leaves GELATINE - SOFTENED & SOAKED IN COLD WATER
Yuzu and mint sorbet
Alexander Wood
4th February 2011
Yuzu and mint sorbet
Heat stock syrup, add softened gelatine and stir until dissolved. Then aa the
frozen yuzu peel.
Ingredients
Method
Heat stock syrup, add softened gelatine and stir until dissolved. Then aa the
frozen yuzu peel.
If not defrosted - cut the lime puree into 5cm pieces and add to the hot
surup. Stir until all is dissolved. Now finely slice the fresh mint leaves
into thin strips and quickly add to the sorbet mixture before the mint begins
to oxidize ( as thi9s will affect its flavour).
Fill Sorbetiere 3/4 full and churn until nearly frozen, then add a little egg
white, continue churning until correct consistency is reached.
Scrape each batch into chilled ice cream containers, cover with a lid date.
and label
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