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Shiso sorbet

Time 12 minutes
Yields Serves 4
Shiso sorbet
(Glenn Koenig / Los Angeles Times )
1

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.

2

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

3

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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