It’s time to learn how to make super-easy yuzu sorbet! The InterContinental Mark Hopkins in San Francisco recently celebrated 90 years of hospitality. In honor of the milestone, the hotel, with the help of Chef Michael Wong, designed a menu dedicated for each decades between 1920 and today. You’ll find dishes like stuffed quail legs, foie gras gelée and braised oxtail celebrating each American culinary era.

Wong chose this yuzu sorbet to represent the 70s as homage to the influx of Southeast Asian influences that entered the country over the decade.