Yuzu and mint sorbet

Alexander Wood

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

  • 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

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.