- Heat yuzu juice and sugar in a pot gently until the sugar dissolves completely and the liquid becomes clear.
- Stir in water. Then, pour the liquid into a bowl. Submerge the base of the bowl into another bowl of iced water to allow to cool below room temperature.
- Pour cooled liquid into an ice cream maker and churn for about 90 mins.
- Remove and serve. Store remaining sorbet in the freezer.