Moringa-Soy Milk Sorbet
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
Yield: makes about 1 quart
Time: 8 hours 45 minutes
- 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
- In a small pot over medium heat, whisk ¾ cup plus 3 tablespoons (200 grams total) cold water and the sugar. Bring to a boil, stirring occasionally, until the sugar dissolves.
- Remove the pot from the heat, then whisk in the soy milk and moringa powder until fully incorporated. Transfer to a heatproof bowl or jar, cover, and refrigerate for at least 5 hours or overnight.
- In the bowl of an ice cream maker, churn the mixture according to the manufacturer’s directions until the sorbet is thick and frozen, with the consistency of soft serve, about 30 minutes. Transfer to an airtight metal or plastic container and freeze until set, at least 3–4 hours.
- To serve, dip an ice cream scoop or spoon in hot water, or temper the sorbet in the refrigerator for 20 minutes before scooping. Serve immediately.
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