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8 min prep · 24h freeze 4 pints easy
Yuzu is more aromatic than acidic — a tiny pinch of salt amplifies it. Bottled yuzu juice is fine.
Will stay soft
PAC or sugar too high — it won't hold a scoop.
💧 SOFT
Fat
0.0%
target 0–3%
Sugar
51.3%
target 22–32%
MSNF
0.0%
target 0–2%
Total solids
52.2%
target 28–35%
PAC524.1 / 280–350
POD (sweetness)
492
target 140–190
Total mass
286 g
target 473 g = pint
Why
- • Sugar 51.3% is above 32% — too sweet, may stay soft.
- • PAC 524.1 is above 350 — won't hold a scoop.
- • Total solids 52.2% is above 35% — base will be gummy.
Fix it
- → Reduce sugar by 57 g (or swap for allulose).
- → Reduce sugar by 60 g (or swap for allulose).
- → Add 120 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Yuzu Juice140 g
- Granulated Sugar124 g
- Dextrose3 g
- Glucose Syrup DE4018 g
- Sea Salt1 g
Batch mass286 g
Method
- 1.Warm water with sugars and glucose until dissolved. Cool.
- 2.Stir in yuzu and salt.
- 3.Pint, freeze 24 h. Spin on Sorbet.
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