Step-by-Step Matcha Sorbet Recipe with Cashew and Dairy Milk Drizzle

Sorbets are cooling, delicious and perfect for this summer heat. The crushed ice is made into a dessert by the addition of flavors and toppings that can be endlessly experimented with. So here, we bring you a guide to make the matcha sorbet with cashews and Dairy Milk drizzle. It’s refreshing, uses modern ingredients and at the same time, has a subtle flavor that shines through if made correctly. The matcha is an earthy, slightly bitter ingredient that is loaded with antioxidants and brings a touch of sophistication to the dessert. As a sorbet, this flavor is cool and elegant, being light but flavorful in all the right ways. Add to that crunchy cashews and the deep, rich flavor of the melted Dairy Milk chocolate, and you have an interesting dessert on your hands, one that just works. Here’s what you need to make it:

Ingredients:

• 2 teaspoons high-quality matcha powder
• ¾ cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• A pinch of salt
• Optional: ½ teaspoon vanilla extract (for added sweetness)

For the cashew and Dairy Milk drizzle:

• ½ cup unsalted cashews, lightly toasted
• 1 tablespoon honey or maple syrup
• ¼ cup full-fat milk (or dairy-free milk, based on your diet preferences)
• 50 g Dairy Milk chocolate, chopped
• A pinch of sea salt

Method:

• In a small pan, combine the sugar and water. Heat gently over medium heat until the sugar dissolves completely, stirring the whole time as it melts so that it doesn’t stick to the base of the pan and burn. Then remove from heat and set aside to let it cool slightly.
• In a mixing bowl, sift the matcha powder through a fine sieve to avoid clumps. Slowly pour in the warm simple syrup while whisking vigorously. Add the lemon juice, salt, and vanilla if using.
• The mixture should be smooth and glowing. Taste it. It should be gently sweet, deeply green, and have a citrusy kick at the end.
• Refrigerate the mixture for at least 4 hours, or until it’s completely chilled.
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. It should reach a soft, scoopable consistency in about 25 minutes.
• If you don’t have an ice cream maker, you can freeze it in a shallow dish, stirring every 30 minutes for about 3 hours. It won't be as airy, but still works.
• Now transfer the sorbet into a container, smooth the top with a spatula, and freeze for another 2 hours.
• While your sorbet sets, prepare the cashews and chocolate drizzle. Blend the toasted cashews in a high-speed handheld or stand mixer until creamy. Add honey and a pinch of sea salt. Continue blending until smooth.
• In a small saucepan, combine the chopped Dairy Milk chocolate and milk. Warm gently until melted and smooth, stirring constantly to avoid sticking to the base and burning.
• Add a spoonful of the cashew butter and stir until it becomes glossy.
• Now scoop the matcha sorbet into chilled bowls or elegant glasses. Drizzle the warm cashew-chocolate mixture generously over each scoop. Garnish with a few crushed cashews, a tiny grating of chocolate, or even a single mint leaf.
• Ideally, serve this sorbet after a light meal. It’s perfect as a palate cleanser as much as a dessert.

Tips:

• The cashew and Dairy Milk drizzle calls for full fat milk, but you can also use a dairy free alternative. Consider using oat milk, soy milk, almond milk or any other milk of your choice. The consistency of the drizzle will change slightly, but it will be mostly the same, and the drizzle will still hold flavor as well as texture.
• If you don't want the hassle of heating the Dairy Milk in a pan, you can even heat it in the microwave. In a microwave safe bowl, add the milk and the chopped Dairy Milk chocolate. Heat for 10 seconds. Then stop, remove it and give it a good mix, ensuring the chocolate isn’t sticking to the bottom or sides of the bowl. Then put it back in for 10 seconds and then stop and mix again. Continue in this way until it’s fully melted. The stir in the cashew butter and continue as normal.