Mastic Yuzu Sorbet

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Mastic Yuzu Sorbet

Sweet, piney, citrusy, this sorbet is exotic & refreshing – an intriguing way to finish a meal.

INGREDIENTS
  • 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
  • Cheesecloth
  • Optional (But Recommended): Candied Yuzu Peel from Yuzu Marmalade

DIRECTIONS

1

Wrap the mastic in a cheesecloth bundle and tie it closed. Simmer the mastic bundle in a pot with the water for three minutes.
2

Remove the pot from the heat and stir in the sugar. Let the liquid cool to room temperature with the mastic still in it.
3

Remove the mastic bundle & discard it. Stir in the yuzu juice and the yogurt.
4

Chill the sorbet base completely in the fridge.
5

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.
6

Serve in small bowls with some of the candied yuzu peel.
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