Blend the sugar, yuzu juice and zest, lime juice and salt in a blender.

Add the milk and cream. Blend thoroughly.

Refrigerate the mixture for at least 1 hour and up to overnight. Put the container to store the sherbet in the freezer meantime.

Make the sherbet in an ice-cream maker. Store the sherbet in the pre-chilled container.

Alternately, freeze the sherbet in a tightly sealed container. Remove it from the freezer when it has reached a half-frozen state.

Whisk the half-frozen sherbet thoroughly and return it to the freezer until solid.