Yuzu Sorbet

1. Gather all the ingredients.
2. Make the simple syrup first. In a small saucepan, combine 2 cups water and 1 cup sugar over medium heat. Whisk the mixture until all the sugar is completely dissolved. Remove from the heat and allow to cool.
3. Clean 6 yuzu thoroughly. For 2 yuzu, zest the entire yuzu fruit into a small bowl using a microplane or grater. Be sure to zest only the thin outer peel or colored portion (do not zest bitter white part). Then, cut the fruits crosswise in half for juicing (Step 4).
4. For the other 4 yuzu, cut off the top one-quarter of the yuzu to make a cup and lid.
5. Squeeze the juice out of all the yuzu (4 yuzu cups from Step 3 and 2 yuzu from Step 2). Strain the juice into the small bowl, making sure to separate the seeds. You should have about ¼ cup of juice and zest.
6. Hollow out the 4 yuzu cups with a spoon. Be careful not to tear the yuzu cups when you are removing the seeds and flesh.
7. Add the yuzu zest and yuzu juice into the simple syrup and combine well. Transfer the mixture into a bowl and cover with plastic wrap. Let the mixture cool in the refrigerator for about 30 minutes. I put the saucepan in the refrigerator directly, but it takes more time to cool as the saucepan is still a bit warm.

To Churn in an Ice Cream Maker

1. Transfer the mixture to an ice cream maker and churn for 20–25 minutes until frozen.
2. Transfer to a shallow container and smooth out the surface. Stuff the yuzu sorbet in the yuzu cups and put the yuzu lids on. Pack the yuzu cups tightly in a container so they won’t fall over. Store the yuzu sorbet and yuzu cups in the freezer. If the yuzu sorbet is still watery after you finished churning, you can continue with the no-ice-cream-maker method below.

To Make without an Ice Cream Maker

1. Pour the mixture into a container (preferably metal), cover, and place the mixture in the freezer. Stir with a fork every 30–60 minutes to get rid of any large ice lumps until the sorbet becomes smooth and frozen throughout, about 2–3 hours.