Cherry-Yuzu Sorbet

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Water 676


  1. In a medium-sized saucepan, cook the water, half the sugar and trimoline to 45C (113F).
  2. In a small-sized bowl, make a dry mix with the remaining sugar, the glucose powder and sorbet stabilizer and add to the hot mixture.
  3. While stirring, heat the mixture to 85C (185F). Strain with a fine sieve into a medium-sized bowl.
  4. Cool d