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Ingredients
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Peach Shiso Sorbet
Blue Hawaiian Sorbet
Green Tea Lychee Sorbet
Method
Peach Shiso Sorbet
Prepare simple syrup & infuse shiso
In a small saucepan combine 60 ml water and 3 tbsp sugar. Warm over medium heat, stirring until the sugar dissolves completely. Remove from heat, add the shiso leaves, cover, and steep for 15 minutes to infuse. Strain out leaves, pressing gently to extract flavor. Chill syrup in the refrigerator until cool (about 20 minutes).
Prepare peaches
While the syrup cools, blanch and peel peaches if using fresh: score an X on each peach, plunge into boiling water 20–30 seconds, then into an ice bath; skins will slip off. Pit and chop to measure 4 cups. Place peaches in a blender or food processor.
Blend & stabilize
Add the chilled shiso syrup, 2 tbsp lemon juice, a pinch of salt, and 1 tsp vodka (optional) to the peaches. Puree until completely smooth, about 1–2 minutes. Taste and adjust sugar or lemon if needed: sorbet should be slightly brighter than you want when frozen.
Chill base
For best texture, chill the peach puree in the refrigerator until thoroughly cold, at least 1 hour (or overnight).
Churn & freeze
Pour the cold peach-shiso base into an ice cream maker and churn according to manufacturer instructions until it reaches a soft‑serve consistency (usually 20–30 minutes). Transfer sorbet to an airtight container, smooth the top, cover, and freeze at least 3 hours to firm up.
Serve
Let the sorbet sit at room temperature 5 minutes before scooping for easier serving. Garnish with a small shiso leaf if desired.
Blue Hawaiian Sorbet
Prepare fruit & sweeten
If using frozen pineapple, thaw and drain excess liquid. In a blender combine 3 cups pineapple chunks, 120 ml coconut water, 2 tbsp sugar, 2 tbsp lime juice and a pinch of salt. Blend until very smooth, 1–2 minutes. Taste and add the optional 1 tsp blue curaçao or butterfly pea syrup for color and a touch of flavor; add 1 tsp vodka or light rum if using to keep texture slightly softer when frozen.
Chill base
Chill the blended pineapple mixture for at least 30 minutes until cold. This short chill improves churn quality.
Churn & freeze
Churn the chilled Blue Hawaiian base in an ice cream maker until it thickens and reaches soft‑serve stage (about 20–25 minutes). Transfer to an airtight container and freeze 3–4 hours until scoopable.
Serve
Allow the sorbet to soften 5 minutes at room temperature before scooping. Serve in chilled bowls or hollowed pineapple halves for an island presentation.
Green Tea Lychee Sorbet
Bloom matcha
Sift 2 tsp matcha into a small bowl to remove clumps. Add 1–2 tbsp of the 120 ml water and whisk to a smooth paste using a bamboo whisk or small whisk.
Make syrup
In a small saucepan combine the remaining water and 3 tbsp sugar. Warm gently, stirring until sugar dissolves. Remove from heat and cool slightly.
Combine lychee & matcha
Place 2 cups drained lychee in a blender. Add the cooled simple syrup, the matcha paste, 1 tbsp lemon juice, a pinch of salt, and 1 tsp vodka (optional). Puree until very smooth. Taste and adjust acidity or sweetness; matcha is delicate so keep flavors balanced.
Chill base
Refrigerate the lychee-matcha puree until thoroughly cold, at least 1 hour.
Churn & freeze
Churn the chilled mixture in an ice cream maker until thickened to soft‑serve stage (about 20–30 minutes). Transfer to an airtight container and freeze at least 3 hours to firm up.
Serve
Let sorbet rest at room temperature 3–5 minutes for easier scooping. Garnish with a single fresh lychee half or a light dusting of matcha if desired.