“I prefer using the concentrate in my cocktails because I love for the flavor to really stand out and be complemented by the other ingredients,” Delgado says.Ingredients: 2 oz vodka 1 oz pomegranate juice 0.75 oz Lyre’s Orange Sec (zero-proof triple sec alternative so the cocktail is ...
Whole fruit muddled or sliced into alcoholic (yuzuchuhai or sour) or non alcoholic drinks. Juice only can also be used. Yuja tea/ Yuja cheong (Korean citrus tea) Yuzu Marmalade Candied yuzu peel Yuzu curd Anywhere you use other types of citrus, savoury and/or sweet recipes. Caring for th...
or employ it in cocktails to add a dose of acidity to balance sweet flavors. “At Lysée, we use yuja in many different ways, such as in a madeleine, loaf cake, seasonal juice and our seasonal tart,” Lee says. “We're making a yuja syrup with yuja juice to glaze our madeleines ...
Yuzu is rarely eaten as a fruit, however its aromatic zest is used to garnish some dishes and its juice is commonly used as a seasoning. For example, Yuzu is an ingredient in the popular citrus-based sauce, ponzu. It is also used in alcoholic drinks such as Yuzu liqueur and Yuzu cockt...
use any kind of citrus you like if you don't have yuzu juice—and muddles them together in the pitcher. Then, all that’s left to do is add the vodka and sparkling water, stir everything up, and serve the drinks over ice. (Don’t forget the cucumber spears and herbs for garnish!
It makes a great replacement for either of these fruits in dressings, condiments, desserts, baked goods, and drinks. The juice of this fruit is often used to produce wine and other liquor, and can be found as an ingredient in various cocktails. ...
Add the reserved juice, the honey, and 1 more cup of water. Bring back to a boil, then reduce the heat to a simmer, uncovered, for 40-45 minutes, until the syrup thickens. Remove from heat and cool completely before using. I highly recommend storing the peel in the same container as...
4 cups of sugar, plus more for dusting 2 tsp of cream of tartar METHOD 1. Clean and dry the yuzu fruit. Cut them in half. 2. Juice each yuzu. 3. Tear out the flesh of each yuzu gently, preserving some of the pithe. I like the bitterness of the pithe and make sure to leave...
for example, uses frozen concentrate in her fizzy Golden Time of Day cocktail, made with pisco and yellow Chartreuse, topped up with fizzy Topo Chico. “It’s not really a swap [for lemon juice], just an alternate,” she notes of yuzu’s flavor. “It’s a different type of acid that...
Yuzu is a very tart Japanese citrus that is less acidic than lemons or limes. It is used in cocktails for its tart juice and strong, pleasing aroma.