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Star Anise Syrup Heat 1 quart of simple syrup (1:1). Just as it starts to simmer, add 18 grams of star anise, and remove from the heat. Let the syrup cool, and steep for 4 hours. Strain and bottle for use within 2 weeks. This Yuzu Sour marries the East Asian fruit with Japanese whisky, complemented by the spice of a star anise syrup and garnish.

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Yuzu Syrup Cakes. Serves: These deliciously tempting Yuzu Syrup Cakes, made with fresh Yuzu juice, are a perfect dessert served warm with a dollop of Greek yoghurt or thickened cream.

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The Yuzu Jasmine Sour. Source: honestcooking.com. The Yuzu Jasmine Sour entices with its blend of yuzu juice, jasmine-infused vodka, and a touch of sweetness. This aromatic and floral drink is a treat for the senses, offering a delicate and quenching drinking experience.

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Slice the peel into very thin strips. Place the strips in a 6" saucepan and add enough water to barely cover the peels. Cover and bring to a boil. 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.

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Instructions. Gather all the ingredients. Combine ½ cup club soda, ¼ cup shochu, 1 Tbsp Homemade Simple Syrup, and 1 tsp yuzu juice (extract) in a glass and mix well. Add ice cubes and 1-2 tsp Korean citron tea (yuja cha) (optional) and mix well. Garnish with a slice of lime, and serve immediately.

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Place the strips in a 6" saucepan and add enough water to barely cover the peels. Cover and bring to a boil. 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.

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The recipe is also very simple. Please try it out!!! Ingredients( 1L): 500g Yuzu 500g Rock sugar. Directions: 1. Take out the yuzu hull. 2. Cut yuzu into half and squeeze the juice from them. 3. Thinly slice the yuzu peel. 4. Strain the juice. 5. Add layers of yuzu peel, rock sugar and yuzu juice in a glass container. 6. Tighten the lid and.

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Leave the peel intact but remove the seeds. In a large bowl, dissolve the honey in the warm water, making a thick syrup. Add the yuja fruit slices to the honey mixture, mixing to combine to make the yuja chung (yuja marmalade). Keep in a closed container at room temperature for one day and then store in the refrigerator.

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The syrup, which I show you how to make, can be used for yuzu jelly and yuzu mayonnaise. Word of warning: fresh yuzu isn't cheap, even in Asia! To get a green yuzu in 2023 in Singapore, I have to pay about $12 per fruit whilst a 100g packet of yuzu zest is about $14. In the U.S., your best bet is a specialty Korean or Japanese grocer.

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Roll the yuzu firmly on a flat surface using gentle pressure to help release the juices. Then, cut the fruit in half and use a juicer or your hands to squeeze out every last drop of liquid gold. Strain the juice to remove any seeds or pulp, ensuring a smooth and refreshing lemonade.

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Instructions. In a cocktail shaker, add ice, vodka, yuzu juice, grapefruit juice, simple syrup, and strawberry liqueur. Shake to chill. Strain into rocks or wine glass over crushed ice. Top off with club soda. Garnish with mint sprig, lemon wheel, and strawberry slice.

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This Japanese yuzu whiskey sour cocktail is incredibly easy to make. All you need to do is shake, chill, and serve! Shake. Add the whisky, lemon juice, yuzu juice, simple syrup, and egg white into a shaker and shake vigorously for 10 seconds. Chill. Add large ice cubes and shake again until well-chilled. Serve.

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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. Clean 6 yuzu thoroughly. For 2 yuzu, zest the entire yuzu fruit into a small bowl using a microplane or grater.

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Steps. Add the Midori, pisco, lemon juice, yuzu juice, simple syrup to a cocktail shaker filled with ice, and and shake 10-15 seconds until well-chilled. Remove the ice from shaker and add the egg white. Shake vigorously for an additional 10 seconds. Double-strain through a fine-mesh sieve into a chilled coupe glass.

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1. Using a vegetable peeler or sharp paring knife, remove the yuzu zest in a long, winding strip. Spiral the zest up the sides of a highball glass, then fill the glass with ice. 2. Squeeze 2.

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Add mirin, soy sauce, and yuzu juice. Make sure kombu and katsuobushi are submerged. If not, cover the lid and give a good shake. Store the jar in the refrigerator for 24 hours. Strain the yuzu ponzu into a fine-mesh sieve over a measuring cup. Discard the used kombu and katsuobushi.