Shiso sorbet

Time 12 minutes
Yields Serves 4
Shiso sorbet
(Glenn Koenig / Los Angeles Times )

In a saucepan, combine the sugar, ginger and water. Heat over medium heat until the sugar is completely dissolved. Strain to remove any ginger fibers, then cool to room temperature.


Transfer the mixture to a blender or food processor, add the shiso leaves, lemon juice and egg white and blend until smooth.


Pour the mixture into an ice cream maker and follow the directions on the machine; alternatively, pour the mixture into a metal container and freeze, scraping the sorbet with a fork every hour or so to break up the ice cream crystals (this will give the sorbet a more granita-like texture).

Adapted from a recipe in “Tokyo Cult Recipes” by Maori Murota. This recipe calls for the use of raw egg white; raw eggs can pose health problems to young and older individuals, as well as those with compromised immune systems.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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