Sugar syrup combines with yuzu juice and freezes for a long time to make this sorbet, turning Japanese cuisine's citrus culture into an elegant dessert. The long stretch in the freezer lets the ice crystals refine into a smooth texture.
Boil the sugar with the water in a pan for 10 minutes, until the sugar fully dissolves.
Remove the syrup from the heat, stir in the yuzu and lemon juice, and let it cool at room temperature for 30 minutes.
Pour the mixture into a wide, shallow container and freeze, stirring with a fork every 30 minutes for the first 2 hours, for a total of 120 minutes, until it reaches a smooth, snowy texture.
Scoop the sorbet into bowls and serve right away.
Do not forget to stir the sorbet at regular intervals for the first few hours while freezing, or the crystals grow larger and leave a grainy texture. Taking it out of the freezer 10 minutes before serving makes it easier to scoop.
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