• 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.