Yuzu Sorbet

• 1 x 15 g (½ oz) sheet gelatine
• 100 g (<

Soak the gelatine in a bowl of water. Place the sugar and water in a saucepan. Heat on a medium heat until the sugar has completely dissolved. Remove from the heat and add the squeezed-out gelatine, yuzu juice, umeshu and honey. Let the mixture cool to room temperature, then pour into an ice cream maker and follow the directions for your machine. If you don’t have an ice cream maker, pour the m