Orange-Yuzu Syrup

Makes 3 Pints

Ingredients:

• 3 pints freshly squeezed orange juice
• 1 pint freshly squeezed lemon juice
• 1 pint mirin
• 3/4 pint yuzu
• 3/4 pint grapeseed or canola oil
• Kosher salt to taste

Directions:

In a non-reactive sauce pan on low heat, add orange juice, lemon juice and mirin and reduce slowly by 70 percent.

Transfer to a blender and, on high speed, add the yuzu, then drizzle in the oil. Season with salt and check for flavor. Transfer to a glass jar and, when cooled, seal with the lid and store in the refrigerator for up to two weeks.