The nutrient-dense moringa plant is native to the Indian subcontinent, Central Asia, and Africa. Its dried and powdered form (available online or in Asian or natural-food markets) gives a bright-green color and delicate grassy flavor to sorbet, similar to that of Japanese matcha but without the caffeine. Soy milk bulks up the body of the sorbet and adds a touch of silkiness. For sweetening, Thai-Thanh Dang of Paris's La Tropicale uses an organic raw cane sugar from Brazil, but ordinary raw sugar or white cane sugar can be substituted with good results.
Featured in: Sorbet Lessons from Paris's Coolest Scoop Shop
- ½ cup plus 1 Tbsp. (130 g) raw cane sugar
- 3 cups (700 g) unsweetened soy milk
- 2 Tbsp. (10 g) organic moringa leaf powder, sifted