Uploaded July 2022 | Updated September 2026, 3 hours ago
I'll show you how I make my own homemade Sake for this refreshing, aromatic, liquid nitrogen sorbet - served with rhubarb and olive oil as one of the dishes on my tasting menu.
I make a variation on Sake where I aim to preserve as much natural sweetness as possible and so I halt the traditional fermentation and add in vacuum distilled tea to get my desired flavour and alcohol content. Then I freeze the sorbet with liquid nitrogen.
Full Recipe Bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Useful related videos -
How to make fresh Koji - youtu.be/iNzih0AllyE
Vacuum Distillation - youtu.be/O7yp20uEdQM
Video Timestamps -
00:00 Intro
00:57 Making Sake
2:07 Adding Vacuum Distilled Tea
3:11 Freezing the sorbet with liquid nitrogen
3:35 Serving the dish
Recipe -
Sweet Rice 'Sake' Base -
1kg Cooked Jasmine Rice (soak for 45 minutes then steam for 45 minutes)
1kg Fresh Koji (see my video on how to make your own fresh Koji - link above)
2kg Water
Blend all the ingredients together then for the best possible results hold in a waterbath at 60C for 12hours. You can use other methods such as rice cookers or a low oven if you are careful and feel safe doing so to keep the mix at 60C if you dont have a waterbath.
Sorbet syrup -
7g Sorbet stabiliser
400g Sugar
400g Water
200g Glucose powder
Heat all the ingredients together and whisk well, then allow the mix to cool and thicken
Sake Sorbet -
1320g Sweet Rice 'Sake' Base
160g Distilled Yunnan Tea - at 35% ABV (you could use an other infused spirits and other flavours if you aren't able to distil - my vacuum distillation video is linked above)
520g Sorbet Syrup (see above)
Mix all the ingredients together well and rapidly freeze with liquid nitrogen or in a sorbet machine.
I'll show you how I make my own homemade Sake for this refreshing, aromatic, liquid nitrogen sorbet - served with rhubarb and olive oil as one of the dishes on my tasting menu.
I make a variation on Sake where I aim to preserve as much natural sweetness as possible and so I halt the traditional fermentation and add in vacuum distilled tea to get my desired flavour and alcohol content. Then I freeze the sorbet with liquid nitrogen.
Full Recipe Bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Useful related videos -
How to make fresh Koji - youtu.be/iNzih0AllyE
Vacuum Distillation - youtu.be/O7yp20uEdQM
Video Timestamps -
00:00 Intro
00:57 Making Sake
2:07 Adding Vacuum Distilled Tea
3:11 Freezing the sorbet with liquid nitrogen
3:35 Serving the dish
Recipe -
Sweet Rice 'Sake' Base -
1kg Cooked Jasmine Rice (soak for 45 minutes then steam for 45 minutes)
1kg Fresh Koji (see my video on how to make your own fresh Koji - link above)
2kg Water
Blend all the ingredients together then for the best possible results hold in a waterbath at 60C for 12hours. You can use other methods such as rice cookers or a low oven if you are careful and feel safe doing so to keep the mix at 60C if you dont have a waterbath.
Sorbet syrup -
7g Sorbet stabiliser
400g Sugar
400g Water
200g Glucose powder
Heat all the ingredients together and whisk well, then allow the mix to cool and thicken
Sake Sorbet -
1320g Sweet Rice 'Sake' Base
160g Distilled Yunnan Tea - at 35% ABV (you could use an other infused spirits and other flavours if you aren't able to distil - my vacuum distillation video is linked above)
520g Sorbet Syrup (see above)
Mix all the ingredients together well and rapidly freeze with liquid nitrogen or in a sorbet machine.
