Mastic Yuzu Sorbet
Sweet, piney, citrusy, this sorbet is exotic & refreshing – an intriguing way to finish a meal.
- 2 tbsp (two 10g packs) Small Mastic Tears
- 3 cups Water
- 4 tbsp Yuzu Juice
- ¾ cup Granulated Sugar
- ¼ cup Full Fat Greek Yogurt
- Optional (But Recommended): Candied Yuzu Peel from Yuzu Marmalade
Wrap the mastic in a cheesecloth bundle and tie it closed. Simmer the mastic bundle in a pot with the water for three minutes.
Remove the pot from the heat and stir in the sugar. Let the liquid cool to room temperature with the mastic still in it.
Remove the mastic bundle & discard it. Stir in the yuzu juice and the yogurt.
Chill the sorbet base completely in the fridge.
Churn the base in an ice cream machine according to the manufacturer’s instructions, then move immediately from the machine to a container & store in your freezer until hardened.
Serve in small bowls with some of the candied yuzu peel.