Interesting to be using the yuzu juice. I normally don’t think of the juice as anything other than basically “lemon”.

Usually its the peel that you go after.

I’ve been growing them for about a decade (I had a five growing outdoors in a northern climate), and, well, tis season. I’ve got about a hundred off my tree this year. I usually just take a vegetable peeler, peel a bit off, and put it in my espresso in the morning this time of year for a special treat. Then I’ll peal the rest, and then juice (not because I need the juice but can always find a place for lemon juice in the kitchen). But the peel! The peel is where all the flavor is! We put it in salads, on hamburgers, musabi, everything this time of year. Its magical!

I’m really interested, you didn’t throw the peel away did you? Because that’s like, that’s where the yuzu flavor is. The juice is just lemon. I really hope you didnt just throw it out.

I tell you what go do this for cocktail: You need: yuzu 3 olives triple espresso vodka, powdered sugar, oat milk, vanilla extract

go buy another yuzu if you threw out the peel

Use vegetable peeler and peel a 2x1 inch section of yuzu peal. Mince in 1mm strips (finely).

Get some oat milk, and pour an ounce into a cup with 1 spoon of powdered sugar and a splash of vanilla extract. Put in 1/3rd the yuzu peal. Use a frother and froth the milk.

In a martini glass, pour 2 ounces of triple espresso vodka and stir in 1/3 yuzu strips.

gently pour the foamed milk in a layer on top.

then garnish with the last 1/3rd of yuzu peel strips.

edit: Oh and on your tree! Don’t be afraid to plant it in the ground in northern climate, as long as its south facing and close to a wall like a house or cement block. I had many trees in northern climate this way!! so many yuzu! Hundreds every year.