Genmai cha sorbet

Time 8 minutes
Yields Serves 4 to 6
Genmai cha sorbet

Heat the water just to simmering. Pour it over 3 tablespoons of the tea and the sugar and steep for 3 minutes. Strain.


Cool to room temperature.


Pour the tea into an ice cream maker and freeze according to manufacturer’s instruction. (Alternately, pour the tea into a wide shallow dish, place in a freezer and allow it to freeze around the edges, 1 to 2 hours. Remove the dish from the freezer and scrape the ice with a fork from the outside edges to the center. Repeat this process every half an hour at least 3 times until the entire mixture has turned into small, sequin-like ice flakes.)


Spoon into tea cups to serve. Sprinkle each serving with a little of the dry tea before serving.

Genmai cha is also called brown rice tea and is available in Japanese markets as well as stores that stock a variety of teas.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.