Add the water and sugar to a pan and warm over a medium heat. Stir the mix gently until all the sugar dissolves.
Leave the mixture to cool slightly, then stir in the yuzu liqueur. Taste the mixture, then add the yuzu juice a bit at a time until it reaches your desired flavour. Remember the taste will be less intense when the sorbet is frozen.
Pour your mixture into a shallow tub and put in the freezer to set. After about 2 hours, your sorbet should have started to freeze at the edges. If it’s still very liquid add a bit more water or juice and leave to freeze again. Otherwise, if your sorbet’s starting to get nicely icey, mash it up with a fork or spoon, removing any large ice lumps.
Continue to stir every hour until the sorbet becomes smooth and frozen through out. Allow to defrost for 10 minutes before serving and enjoy.
• Depending on which liqueur you use, you may have to adjust the amounts of sugar, water and yuzu juice to get a mixture that will freeze well and be nicely zesty. Get a fresh and very well washed egg and pop it in your final sorbet mixture. If more than 2.5cm of egg is bobbing above the surface add a little bit more juice or water, if it’s below the surface add a little bit more sugar.