Refreshing Matcha Sorbet with Cashew and Bournville Chocolate Chips

Taste the exquisiteness of the heart of Japanese culture with this matcha sorbet recipe with a twist! It has cashews and is studded with dark chocolate chips. The green color of the matcha and the smoothness of the sorbet combines quite well with the little pops of chocolate in the form of the chocolate chips. The best part about this matcha sorbet with cashew & Bournville dark chocolate chips is that the sweetness of it pairs beautifully with the earthiness and bitterness of this earthy Japanese green tea.

Matcha Sorbet with Cashew and Bournville Chocolate Chips

Ingredients:

• 2 cups full-fat coconut milk, chilled and divided from water
• ¾ cup raw sugar or maple syrup
• A small pinch of salt
• 1 cup raw cashews, soaked 4-6 hours, rinsed well
• ½ cup almond milk
• 1 tsp vanilla extract
• 2-3 tbsp matcha, food grade
• ½ cup Bournville dark chocolate chips
• ¼ cup mini semi-sweet chocolate chips

Instructions:

1. Soak 1 cup of raw cashews in cold water for 4-6 hours or overnight. This softens them and makes them easier to blend. Rinse them thoroughly after soaking, the next day.
2. Add the soaked cashews, almond milk into a blender and blend. Blend until you reach a thick and creamy consistency with no grainy feel. This may take 1-2 minutes depending on your blender.
3. Pour the chilled coconut milk, sugar or maple syrup, salt, vanilla extract, and matcha powder to the blender. Mix on high speed until smooth and creamy, about 1-2 minutes. If needed, scrape down the sides halfway through. Taste for sweetness and adjust.
4. Transfer the ice cream to-be to an ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes.
5. During the last 5 minutes of churning, add the Bournville dark chocolate chips and mini semi-sweet chocolate chips into the mix.
6. For a soft-serve consistency, like how sorbets tend to be, enjoy it immediately. For a firmer sorbet consistency, transfer it to an airtight container, cover with a plastic wrap that is pressing directly on the surface of the sorbet, to prevent ice crystals from forming. Then freeze it for at least 2 hours.
7. Let sorbet sit at room temperature for 5-10 minutes before scooping if it is fully frozen and difficult to scoop.

The Hype Around Matcha

Touted for its health benefits as compared to other tea that is sold commercially, the Japanese matcha is hyped for a reason. While its shade is a brilliant green reminiscent of fresh tea leaves, matcha tastes quite earthy and grassy, and luckily, sorbets are quite sweet that is perfect for the likes of matcha to balance the bitterness and retain its trademark earthy flavor. Matcha is a type of green tea that is grown in the shade by Japanese farmers. This helps in boosting the number of certain phytochemicals (plant chemicals that promotes anti-inflammation), antioxidants, as compared to other green tea varieties.

Common Goof Ups

• Sorbet is too icy or crystallized: Ensure that you're using full-fat coconut milk, and that the cashew paste is very smooth. After freezing, always cover the surface directly with plastic wrap to prevent ice crystal formation.
• Sorbet is too soft and doesn't hold its shape: This points to too much sugar, make sure to add less of it and adjust later if need be and and ensure at least 4 hours of freezing time.
• Matcha flavor is too bitter: Balance the bitterness with an extra tablespoon of sweetener or reduce matcha to 1½ tablespoons. Consider using ceremonial grade matcha for a smoother, less bitter flavor profile.
• Chocolate chips sink to bottom during churning: Add the chips only during the final minutes of churning when mixture has thickened considerably. If needed, pre-chill chips in freezer so they don't melt into the mixture.
• Sorbet has a grainy texture: Ensure that the sugar completely dissolves during blending. If using coconut milk that's separated, warm it slightly before blending, then re-chill mixture before churning.
• Sorbet melts too quickly when served: Consider adding ½ teaspoon of xanthan gum to the mixture, for better binding before churning. This helps improve stability without affecting flavor.