Matcha Sorbet

Preparation info
    • Difficulty


Appears in

By Francisco Migoya

Published 2008

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Sorbet Base

  • 2 kg / 4 lb 6.55 oz / 40%


  1. Make the sorbet base according to the Classic Sorbet Method.
  2. Whisk thoroughly before churning.
  3. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.