Yuzu Ramen Granita

A refreshing and tangy frozen dessert made with yuzu-infused ramen broth, perfect as a palate cleanser or light dessert. It's surprisingly savory and bright, offering a unique culinary experience.

Prep Time

15 minutes

Total Time

45 minutes

Calories

Level

Easy

Yields

4 servings

Cost

£2.26

Season:

🌍 Year-round

Meal Type:

Dessert•Soup

Cuisine:

Japanese

Mood:

Healthy

Ingredients

Servings

2cupsVegetable Ramen Broth(Use a high-quality vegetable broth for the best flavor. Instant or homemade broth are both acceptable.)

£1.20

0.3cupYuzu Juice(Freshly squeezed is ideal, but bottled yuzu juice works well too.)

£4.00

1tablespoonSoy Sauce (low sodium)(Adds a subtle savory note and umami depth.)

£0.10

1tablespoonMirin (sweet rice wine)(Adds sweetness and complexity.)

£0.25

1tablespoonSugar(Adjust to taste depending on the sweetness of your yuzu and mirin.)

£0.01

to taste Optional Garnish: Yuzu Zest(For extra aroma and visual appeal.)

£0.50

to taste Optional Garnish: Shiso Leaves(Finely chopped, for a herbaceous flavor.)

£3.00

Total Cost

£9.06

£2.26 per serving

The Method

1
In a saucepan, combine the vegetable ramen broth, yuzu juice, soy sauce, mirin, and sugar.
2
Heat the mixture over medium heat, stirring until the sugar is completely dissolved. Do not boil.
3
Remove from heat and let the mixture cool to room temperature. This is important to prevent ice crystals from forming too quickly.
4
Pour the cooled mixture into a shallow dish (e.g., 9x13 inch baking dish).
5
Place the dish in the freezer for 30 minutes.
6
After 30 minutes, use a fork to scrape the frozen edges towards the center, breaking up the ice crystals. This will create the granita texture.
7
Return the dish to the freezer and repeat the scraping process every 30 minutes for a total of 2-3 hours, or until the granita is completely frozen and has a light, fluffy texture.
8
Before serving, scrape the granita one last time to loosen it up.
9
Spoon the granita into small bowls or glasses. Garnish with yuzu zest and/or finely chopped shiso leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (150g)

55 kcal / 230 kJ

Carbs

10g

4% of RDA

Fat

0.5g

1% of RDA

Protein

1.5g

3% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

8 g

9% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

0.1 g

1% of RDA

Chef's Tips

If you want a smoother texture, you can use an ice cream maker to churn the mixture instead of scraping it. Follow the manufacturer's instructions.

Adjust the amount of yuzu juice and sugar to your liking. Taste the mixture before freezing and add more if needed.

For a more intense yuzu flavor, consider adding a few drops of yuzu oil (available online or at specialty Japanese stores).

The granita can be stored in the freezer for up to a week. Scrape it again before serving if it has become too solid.

Cooking Equipment

Saucepan

Shallow Dish (e.g., 9x13 inch baking dish)

Fork

Wine Pairings

No wine pairing suggestions available for this recipe.

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