SUSHISAMBA's alcohol-infused sorbet is the perfect way to cool down in the summer heat. This recipe uses some exotic ingredients and complex techniques, but with these simple steps you'll have no problem whipping up this ice-cold treat.
- 6 cups water
- ¼ cup glucose powder
- 1 ¾ cups sugar
- 1/3 cup glucose
- ¼ cup trimoline
- 1 tablespoon ice cream stabilizer
- 100 red shiso leaves
- 1 cup sake
- 1 cup rice wine
In a large pot, bring the first 6 items listed to a boil and stir occasionally. While the mixture heats, place shiso leaves in a large mixing bowl. Once boiling, turn off the heat and pour contents of pot over shiso leaves and cover. Allow the mixture to cool, then refrigerate overnight or for at least 12 hours.
After refrigerating, strain the leaves then add the sake and rice wine. Pour the mixture into a large bowl then cover with plastic wrap. Touch the plastic wrap directly to the mixture so there is no space for air between the two. This will prevent freezer burn. Place the bowl in your freezer and leave until the mixture becomes solid. Once solid, remove the plastic wrap and use an ice cream scoop to serve the sorbet.