Shiso Sorbet from Tokyo Cult Recipes by Maori Murota
Put the sugar, ginger and water in a saucepan. Heat on a medium heat until the sugar has completely dissolved. Strain to remove any ginger fibres, then cool to room temperature. Transfer to a blend...
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Cooking tools:
- Ice cream maker
- Blender
- Food processor
- Fine-mesh sieve
- Saucepan
- Stove
Ingredients
- juice of 1 organic lemon
- 1 tablespoon egg white
- 300 ml (10½ fl oz) water
- 4 shiso (perilla) leaves
- 140 g (5 oz) white sugar
- 30 g (1 oz) grated ginger
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