Umami Sorbet with Maccha and Tomato

Preparation info

  • Difficulty


  • Serves


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By Ole Mouritsen

Published 2014

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  • 15 g (½ oz) maccha
  • 8 dL (3⅓ c) warm water (75–80°C or 165–175°F)
  • 1 leaf gelatin (¾ tsp powdered gelatin)
  • 140 g ( c) light cane sugar
  • 70 g ( c) corn syrup
  • 2 dL (45 c) tomato juice from the pulp of very ripe tomatoes
  • seeds from ½ vanilla bean
  • a little freshly squeezed lemon juice


  1. Pass the maccha powder through a sieve into a deep, warmed bowl, add the warm water, and whisk for 1–2 minutes, until the tea foams.
  2. Soften the gelatin in a small amount of cold water.
  3. Pour the warm tea into a blender, add the cane sugar, corn syrup, gelatin, tomato juice, and seeds from the vanilla bean. Blend until smooth.
  4. Season with a little lemon juice, until the sweet and sour balance is as desired.
  5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Or freeze in it a shallow baking pan and break it up and blend it again just before serving. The sorbet can be served with small grape tomatoes that have been pickled in a good, strong honey with some lemon peel.