Amazake Sorbetto with Crushed Pistachios & Orange Zest Recipe
甘酒のソルベット、砕いたピスタチオとオレンジの皮添え
This recipe is one of my absolute favorites on the site — and honestly it should come as no surprise. Frozen desserts are my greatest love, and pistachios are my favorite ingredient in the entire world. So naturally this one holds a very special place in my heart.
What I love most about this sorbetto is how deceivingly simple it is. Minimal effort, and yet the result is so sophisticated it stops you completely. The texture is extraordinary — smooth, dense, and creamy without ever feeling heavy. The amazake gives it a natural sweetness that is completely unexpected. It is not a flavor most people have encountered before, and that first bite always surprises people in the best possible way.
And the toppings are non negotiable. Salted toasted crushed pistachios for texture and that gorgeous green color, and fresh orange zest because the orange complements the amazake so beautifully it feels like they were always meant to be together.
This is a sorbetto I can genuinely imagine eating while walking through the streets of the Amalfi Coast on a warm summer morning. Light, fresh, completely transportive. Exactly what Pasticceria Umami is all about.
recipe by victoria casella
Meet the Ingredients
Amazake — has been part of Japanese food culture for over a thousand years. The name translates as sweet sake — but do not let that mislead you. It contains no alcohol whatsoever. It is made from just two ingredients: rice and koji, which is a mold central to Japanese fermentation. During fermentation the starches in the rice naturally convert into sugars, which is where that gentle, natural sweetness comes from — no added sugar.
Beyond its extraordinary flavor, amazake has a long history in Japan as a nourishing drink — rich in natural enzymes, B vitamins, and amino acids that support digestion and skin health. It is delicious served warm or cold as a drink on its own, and it makes a beautiful natural sweetener for a morning matcha latte in place of honey or sugar.
The flavor is subtle and slightly almond-like, which makes it extraordinary in frozen desserts. It adds body, creaminess, and a depth that is completely unlike anything you have tasted before. When shopping for amazake look for the plain koji variety with the shortest possible ingredient list — rice and koji, nothing else. Once opened store it in the refrigerator and use within a week.
Tahatian Vanilla Beans — grown in Tahiti and the surrounding French Polynesian islands and cured through a process unique to the region. The beans are picked when they are mature-which are the only vanilla beans that are picked at this stage. From there they are left in a cool place until they turn brown.
From there they are slowly sun-dried over a few weeks and smoothed by hand. They take the beans out in the sun for a few hours then back in a cool place-this helps them release their moisture and get that raisin like texture on the outside. The result is a bean that is plumper, more fragrant, more jammy, and more delicious than any other vanilla!
It has notes of star anise and licorice. I use it in my lighter, more delicate recipes - pistachio gelato, amazake, fennel and star anise - anywhere the primary flavor needs a light, fragrant frame rather than a heavy caramel presence. It pairs beautifully with citrus, honey, berries, floral flavors, and anything delicate. Think of it as the feminine, softer side of vanilla!
Ingredients
— 7 oz plain koji amazake — rice bits left in
— ½ cup water
— ½ cup granulated sugar
— Juice of about ½ orange
— ½ Tahitian vanilla bean — split and scraped
To Serve
— Crushed toasted salted pistachios
— Fresh orange zest
Method — 手順
Serves 2
01. Make the Base
Warm the water just enough to dissolve the sugar — do not boil. Add the amazake, orange juice, and vanilla bean seeds off of the heat. Drop the pod in too. Stir until completely combined.
02. Chill Overnight
Transfer to an airtight container. Refrigerate overnight — minimum 8 hours. Remove the vanilla bean pod the next morning before churning.
This ensures the base is very cold and will churn properly in the machine.
03. Churn
Churn in your ice cream machine until thick and dense.
(Check recipe notes to see what machine I use, but any ice cream machine will work)
04. Freeze
Transfer immediately to a pre frozen stainless steel container — never plastic. Press parchment directly onto the surface before sealing. Freeze minimum 4 hours before serving.
05. To Serve
Scoop into a bowl or glass. Scatter crushed toasted salted pistachios generously over the top and finish with fresh orange zest.
RECIPE NOTES
On the Ice Cream Machine
This recipe was developed and tested using the KitchenAid ice cream bowl attachment. For best results the bowl must be frozen for a minimum of 24 hours before churning — the colder the bowl the better the texture. If the bowl is not cold enough the base will not churn properly and the sorbetto will be icy rather than smooth and dense. I recommend placing the bowl in the freezer the night before you plan to make this recipe. Other ice cream machines will work here too!
On the Amazake
Do not blend the amazake before using — the small bits of rice are intentional. They add a subtle natural texture and show exactly what the ingredient is. This is honest food. Nothing hidden, nothing processed.
I use white koji amzake, made in Japan. I buy mine off of Amazon from the brand MARUFUKU.
On Storage
Always store in a stainless steel container — never plastic. Plastic absorbs flavors and affects the purity of the sorbetto. Press parchment directly onto the surface before sealing to prevent ice crystals from forming. Best consumed within a few days.
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