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Lemon Sake Ponzu

RECIPE

Lemon Sake Ponzu

A ponzu – a citrus-based Japanese sauce – is traditionally made by simmering mirin, rice vinegar, katsuobushi, and kombu together, then adding juice from a native citrus (in Japan, this is often yuzu, sudachi, or even grapefruit or lime).
 
In this recipe, we play with the idea of a ponzu by making a bright, mouth-watering infusion that's equally delicious in a Whiskey Sour or mixed with sparkling water.

First, make sure you've got the right tools for the job:

The Porthole
The Porthole
The Porthole
The Porthole
The Porthole
Most Popular

The Porthole

$ 125.00
4.7 (20)

Next, let's make something delicious!

First, let's make an Oleo Saccharum (a citrus oil syrup):

Using a vegetable peeler, remove the peel from 3 lemons, trying to remove as little pith as possible. Juice the lemons, and set the juice aside for a moment.

Combine the peels with 110g (½ cup) sugar in a bowl. Toss the peels to completely cover them with the sugar, rubbing them to help begin releasing the peels' essential oils.

Inside the Porthole:

  • Transfer the Oleo Saccharum mixture to the Porthole.
  • Close the Porthole, checking the seal for good contact on both sides.
  • Let sit for 1 hour or more, occasionally shaking (with stopper inserted).

Liquid to be Added:

  • 113g (½ cup) rice wine vinegar
  • 160g (¾ cup, about 3 lemons' worth) lemon juice, strained to remove pulp
  • 113g (½ cup) sake

To Assemble and Serve:

Strain the reserved lemon juice to remove any pulp. Add the rice wine vinegar and sake to lemon juice, stirring to combine. Transfer the liquid mix into the assembled Porthole through the spout. 
 
Insert the stopper and shake until the sugar is completely dissolved.
 
Allow the mixture to infuse at least 1 hour, periodically toggling the Porthole. You can allow the infusion to continue for several months.

To Use:

Ponzu Sour: To a small glass, add 1 oz Japanese Whiskey, 1 oz infused ponzu, 1/8 tsp soy sauce and ice, stirring to combine.
 
Ponzu Sparkle: Combine a portion of the infused ponzu with a splash of sparkling water over ice
"This little glass device absolutely stepped up my bar game. Not only is it great for infusing with fruits, spices, and more, but it’s a stunning show piece for entertaining."
– Margot MacGill
"The Porthole is a work of art. It looks great on the counter with or without it being used."
– Miss Aloha
"Easy to use and looks great. A perfect addition to any kitchen or bar."
– Daniel Schieffer
"It's a beautiful product, more than expected, worth it for paying!"
– Dongwoo L
"It is thoroughly a great product. In fact, several people have asked where they can get one."
– Sharon Mcgee
"This thing is super cool! We are having a lot of fun with it."
– Gary M. Logerwell
"Lovely gift for someone who 'has everything', or create your own infused masterpiece."
– Geneva D’Oro
"Great for display and not just for use, adds a touch of elegance."
– Dani
"Perfect for classy, sophisticated presentations at home."
– Ryan D
"Xmas gift for my husband...but we all love it! It’s not only beautiful and fun to use, but the Crucial Detail Porthole quickly makes delicious infusions."
- Nele Berner

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