The sorbet is extremely sweet with a cultured tang, making it a surprising alternative to frozen yogurt, and a perfect foil for whatever accompaniments, fruit or otherwise, you might want to use.Anything from fresh sliced strawberries to tangy fermented blueberry pie to salty miso caramel sauce would play nicely with this sorbet. It also makes a very bracingly refreshing probiotic float when added to a glass of kombucha.

Instructions

  1. Place the koji, sugar, and a splash of water in a blender and begin puréeing on medium speed.
  2. Drizzle water into the blender slowly to help loosen the purée, then turn the speed up to high and continue adding water to make a thick but perfectly smooth and fluid paste.
  3. Blend in salt to taste.
  4. If blending has warmed the koji purée, chill it thoroughly before processing in an ice cream maker according to the manufacturer’s instructions.
  5. Remove to a plastic quart (liter) container and pack tightly, pressing plastic wrap over the surface before freezing completely.

Tips

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