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Desserts

Shiso sorbet

Shiso sorbet
(Glenn Koenig / Los Angeles Times)

Tokyo is one of the world’s greatest food cities, a massive and glorious place to eat that spans the culinary spectrum, from Michelin-starred restaurants to izakayas and ramen alleys. But much of that food can also be made at home, ... Read more

Total time: 12 minutes, plus cooling and freezing times | Serves 4
  • ½ cup plus 3 tablespoons plus 2 teaspoons (140 grams) sugar
  • 1 ounce (30 grams) grated ginger
  • 1 ¼ cups plus 1 tablespoon (100 milliliters) water
  • 4 shiso (perilla) leaves
  • Juice of one lemon
  • 1 tablespoon egg white

Step 1In 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.

Step 2Transfer the mixture to a blender or food processor, add the shiso leaves, lemon juice and egg white and blend until smooth.

Step 3Pour 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).

Note: 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.

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