Instead of cakes or a rich-tasting dessert, the Japanese typically end our meal with fresh seasonal fruits, or chilled desserts like matcha ice cream, black sesame ice cream, or seasonal sorbets. These frozen treats are lighter and are great palette cleansers, so they complement the essence of Japanese food beautifully.
This Shiso Sorbet (紫蘇ソルベ) recipe I have for you today is shared by Chef Furukawa of Kado no Mise, a modern Japanese restaurant that specializes in classic kaiseki ryori & Edomae-style sushi in Minneapolis.
Inspiration for This Recipe
Kado no Mise is an exceptional Japanese gem nestled in the heart of Minneapolis. Mr. JOC and I had the opportunity to dine at the restaurant when we visited our good friend and JOC team member, Reese, and her family in early summer.
I had made yuzu sorbet before, but I didn’t think of utilizing shiso in the frozen dessert until I tasted it at Kado no Mise. As a big shiso fan, I especially enjoyed this shiso sorbet at the restaurant and loved that it is an ode to the herb’s goodness. The taste is subtle yet refreshing, and indeed a beautiful nod to Japanese summer flavors.
And to my surprise, Chef Furukawa generously shared his shiso sorbet recipe with us! Thank you, Chef! If you’re looking for an easy yet delightful dessert with a Japanese twist, I hope you’ll give this shiso sorbet a try! Plus, it’s naturally dairy-free and gluten-free, which makes it ideal to serve at many of your summer gatherings.
What is Shiso?
Shiso is unique as it has hints of both mint and basil as well as the fragrance of cloves and cinnamon. When made into sorbet, the herbaceous and citrusy flavor of shiso really comes through, and it cools you down instantaneously. Now I’m inspired to use my favorite herb in many more dessert recipes.
You can find shiso at Japanese or Korean markets, but I know many of you also enjoy growing shiso in your garden. I personally have some potted ones in the yard, and they are really one of the easiest herbs to grow (even in the least ideal climate like where we are)! Once the shiso starts sprouting, they grow like weeds.
I’ve shared many ideas on how to use shiso and this is another tasty one to add to your list.
Ingredients for Shiso Sorbet
- Gelatin sheets (unflavored) – I love using these PerfectaGel Gold gelatin sheets made in Germany.
- White wine – Alcohol doesn’t freeze, so it helps prevent the sorbet from freezing solid.
- Granulated sugar
- Shiso leaves (perilla)
Substitution Tips
- Gelatin sheet vs powder – Gelatin sheets are made from gelatin that is dried in a flat sheet. Sheets result in a clearer, more transparent product than powder. Gelatin powder and gelatin sheets can be used interchangeably by simply taking their weight. Typically, one tablespoon of powdered gelatin equals 4 gelatin sheets. If you are vegan/vegetarian, you can use kanten powder.
- Sugar – Keep in mind that the sorbet will taste less sweet when frozen. You can gradually reduce the sugar to your liking.
- Shiso leaves – You can make this sorbet with mint, basil, or other herbs!
How to Make Shiso Sorbet
- Make the sorbet base (mixture) by simmering all the ingredients.
- Let the mixture cool to room temperature and keep it in the refrigerator overnight.
- Churn the chilled mixture according to the manufacturer’s instructions. Freeze the mixture for at least 2 hours before serving.
Recipe Tips and Techniques
- Mix the mixture well. While waiting for the mixture to simmer, make sure that the sheets are dissolved.
- Do not boil the mixture! Since gelatin is made up of proteins (collagen), boiling it will denature it. Keep it on gentle, low heat.
- Chill the mixture overnight (ideally) or at least half a day. Make sure the mixture is completely chilled before churning.
Storage Tips
Even though homemade sorbet goes to the freezer for storage, the freshness, fragrance, and taste deteriorate as you pass 2 weeks. So, try to consume it as soon as possible.
My Favorite Ice Cream Maker
I used to own this Cuisinart ice cream maker when I started making ice cream at home. But this ice cream machine requires the bowl to be in the freezer for at least 24 hours. It was a bit of a hassle for me to open up already-tight freezer space for this bowl. The even bigger struggle was to plan ahead: After chilling the freezer bowl, you’ll need 2 more hours of freezing the ice cream after churning. The ice cream making could expand to a 3-day process!
That’s why I love my Compressor ice cream maker (I use this machine). While compressor ice cream makers tend to be more expensive, I found it so worth the investment especially if you enjoy making ice cream. It does not require freezing the bowl in advance (thank goodness!) and produces consistently smooth and creamy ice cream. It makes homemade ice cream a lot more approachable, doable, and fun!
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Shiso Sorbet
Ingredients
- 3 gelatin sheets (2.5 g per sheet; you can purchase it on Amazon; or use ¾ Tbsp gelatin powder)
- 2 cups water
- 1 cup white wine
- 1 cup sugar
- 20 shiso leaves (perilla/ooba)
Instructions
- Before You Start…Please note that this recipe requires 10+ hours of chilling, churning, and freezing time.
- Gather all the ingredients.
To Make the Base Mixture (Day 1)
- Using a pair of scissors, cut 3 gelatin sheets into 1-inch (2.5-cm) strips.
- To a medium saucepan, add 2 cups water, 1 cup white wine, 1 cup sugar, and the gelatin strips.
- Set the saucepan over medium heat and bring it to a gentle simmer while mixing it all together. The gelatin sheets will dissolve completely.
- Once simmering, add 20 shiso leaves (perilla/ooba) to the mixture and submerge them.
- Reduce to low heat and simmer gently for 5 minutes. Do not let it boil!
- Strain the mixture through a fine-mesh sieve into a large bowl. Squeeze the liquid from the shiso leaves and discard them. Let the mixture cool to room temperature, and then chill it in the refrigerator overnight.
To Churn the Sorbet in an Ice Cream Maker (Day 2)
- Add the paddle to the bowl of a compressor ice cream maker (I use this machine). Set the machine to Ice Cream mode and turn it on for 5–10 minutes until it‘s cold. Turn off the machine. Tip: If using an ice cream maker with a freezer bowl, make sure to freeze the bowl for at least 24 hours, then set it up in your ice cream maker.
- Pour the chilled sorbet base into the ice cream maker bowl and cover the lid.
- Now, turn on your ice cream maker and churn for 20–25 minutes.
- After churning for 25 minutes, the sorbet is done.
- For a firm texture, transfer the sorbet to a large airtight container and freeze for at least 2 hours before serving.
To Make the Sorbet with a Food Processor or by Hand (optional)
- Food Processor Method: If you don‘t have an ice cream maker, you can put the cooled base mixture from Day 1 in the freezer until frozen, about 8–12 hours. Then, transfer the frozen base into the bowl of a food processor and purée until smooth. Pack the sorbet in a large airtight container and freeze for at least 2 hours before serving.
- Fork Method: If you don‘t have a food processor, transfer the cooled base mixture from Day 1 to a container (preferably metal), cover, and place in the freezer. Every 30 minutes or so, remove the container from the freezer and use a fork to break up, stir, and smash the ice chunks. Smooth and even out the sorbet before returning it to the freezer. Repeat this stirring process until the base mixture is smooth and completely frozen.
To Serve
- Scoop the frozen Shiso Sorbet into individual serving bowls and enjoy!
To Store
- You can store homemade sorbet in the freezer for up to 2 weeks. If you store it in the freezer for a long time, it will become hard and the sorbet will lose its soft and crunchy texture, and may develop a gritty texture.
Nutrition
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