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.
- 1/2 cup water
- 5 tablespoons sugar
- 2 1/2 tablespoons yuzu juice
- 7 tablespoons yuzu-infused liquor, like vodka
- 6 tablespoons unsalted butter
- 6 tablespoons confectioner sugar
- 4 tablespoons flour
- 2 egg whites
- Pinch salt
- 1 teaspoon vanilla or other flavor extract (optional)
- Ice cream/sorbet maker
For the cookie
Cream powder sugar and butter until light and fluffy.
Gradually add the egg whites.
Sift flour into the mixture and add extract (optional). Texture should be soft and spreadable.
Cut out a cardboard mold of the shape you like to spread the mixture into. Reserve leftover batter in seal tight zip lock in freezer.
Bake on parchment paper or a nonstick Silpat at 375 degrees for 7-10 minutes or until slightly golden brown. Take out and mold immediately before it becomes hard.
For the sorbet
Combine all the ingredients together in a pot on a stove and warm the mixture over medium heat to dissolve the sugar.
Begin to taste the liquid and if it tastes too sweet add more yuzu juice to balance it off.
Refrigerate for 3 hours or cool over ice in a stainless mixing bowl steering constantly for a quicker result.
When mixture is completely chilled put it in an ice cream / sorbet maker and follow manufacturer’s directions.