Yuzu margarita sorbet
- Published: 8 Jun 16
- Updated: 18 Mar 24
A margarita sorbet? You read that right. Round off your meal with this palate-cleansing citrusy frozen liqueur recipe.
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Serves 4-6 -
Hands-on time 30 min, plus freezing
Nutrition
- Calories
- 248kcals
- Fat
- nil
- Protein
- 0.7g
- Carbohydrates
- 46.7g (46.7g sugars)
- Fibre
- nil
- Salt
- 0.2g
delicious. tips
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.