Green Tea Sorbet with Candied Ginger & Toasted Walnuts


  • 1 quart vanilla soymilk
  • 1/4 cup dark honey
  • 1 tablespoon green tea leaves
  • 4 large egg whites
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup crystallized ginger, chopped
  • 1/3 cup toasted walnuts, chopped


  • Warm soymilk over medium heat in a saucepan, just to boiling point. Whisk in honey and green tea leaves.
  • Mix the egg whites and eggs in a heat-proof bowl. Gradually add hot soymilk to eggs (tempering the eggs). Return the mixture to the saucepan. Stirring continually, cook over low heat, until mixture comes to a boil. The mixture will be slightly thickened. Strain into a bowl and add vanilla and ginger. Cool in an ice bath and refrigerate until very cold, at least 3-4 hours.
  • Freeze in an ice cream maker. Add walnuts near the end of the freezing process to keep them suspended in the sorbet.


  • SERVINGS: 10
  • SOURCE: Adapted from Cheryl Foberg, R.D.