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Explorations in Fine Dining with Sid Wainer & Son
FEATURED WEEKLY RECIPE:

Yuzu Sorbet

Submitted by Dave Przygoda

Ingredients: Artisanal Cheese Fondue with Black Pepper Bacon Bake

1 c. Sugar
2 c. Water
1.5 c. Fresh Sakurauchi Sa Yuzu Juice
½ c. Sakurauchi Sa Yuzu Marmalade
Ice cream maker

Method:
Combine sugar and water in medium sauce pan and bring to a boil. Reduce heat and simmer until sugar is dissolved about 5 minutes. Cool completely. When cool add fresh yuzu juice and marmalade and mix well. Pour into ice cream maker and freeze following instructions for your machine.
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