Yuzu margarita sorbet
- May 2016
- 250g caster sugar
- 125ml lime juice (about 6-7 limes)
- 120ml yuzu juice
- 60ml triple sec
- 120ml tequila blanco (widely available)
- Large pinch sea salt flakes, crushed between your fingers
- 1 large free-range egg white
- Add the sugar to 500ml water in a saucepan, then heat gently until the sugar has dissolved. Turn up the heat and simmer for 8-10 minutes to reduce the liquid to a thin syrup that feels like Vaseline when rubbed between your finger and thumb (let it cool for a minute before doing this). Remove from the heat, pour into a freezerproof container and allow to cool.
- Mix in all the other ingredients, apart from the egg white, then seal and freeze for 8 hours or until solid.
- Remove the sorbet from the freezer and transfer to a food processor. Add the egg white and whizz until the sorbet is completely smooth and has frothed up a bit. Return to the container and freeze again until solid (about 6 hours) or see Know-how. Scoop into bowls to serve.
Waitrose sells yuzu juice in glass bottles or find it online at ocado.com and souschef.co.uk.
This recipe was inspired by the frozen yuzu margaritas at London restaurant Flesh and Buns. It makes a refreshing pudding, or if you want to serve it as a frozen margarita cocktail, leave out the egg and whizz it with a splash more tequila until slushy, then pour into glasses. Please note; contains raw egg.
The finished sorbet will keep in the freezer for up to 1 month.
When you add raw egg white to sorbet, it gives a fluffier texture and increases the volume slightly. If you don’t want to include it, just whizz the sorbet once frozen: it will have a more icy texture, but will still be good. Or, to make granita instead, simply rake the ice crystals with a fork every 2 hours as the sorbet freezes.
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