← Back to Recipes

Sencha Green Tea Sorbet

By • Updated September 2026
Jump to Recipe ↓

This sencha green tea sorbet is a pure, refreshing dairy-free ice with delicate grassy-sweet notes and a whisper of citrus. Unlike creamy matcha ice creams, it puts sencha's clean, vegetal character front and centre—perfect for a light summer dessert or palate cleanser. The key to silky texture is a good ice cream maker: without constant churning, you'll end up with icy shards rather than the velvety scoop you're after.

We've paired this recipe with our buying guide on the best ice cream makers for sorbet and tea-infused frozen desserts, so you can choose the right machine for your kitchen. A quick infusion, a brief chill, then twenty minutes of churning—this is Japanese green tea at its most elegant and cooling.

Sencha Green Tea Sorbet
Prep Time15 mins
Cook Time5 mins
ServingsServes 6
DifficultyMedium

Ingredients

  • 600 ml water
  • 150 g caster sugar
  • 20 g sencha green tea (loose-leaf, high-quality)
  • Zest of 1 lemon (unwaxed)
  • 2 tbsp lemon juice (freshly squeezed)
  • Pinch of sea salt
  • 1 tbsp vodka or gin (optional, keeps texture softer)
Nutrition per serving:
Calories: 105
Fat: 0g
Sugar: 25g
Protein: 0g

Instructions

1
Make syrup: Bring the water and caster sugar to a gentle boil in a medium saucepan, stirring until the sugar dissolves completely. Remove from the heat.
2
Infuse: Add the sencha leaves, lemon zest and salt to the hot syrup. Stir once, cover, and steep for 4 minutes—no longer, or you risk bitterness. Strain through a fine-mesh sieve into a clean bowl, pressing gently on the leaves to extract flavour without cloudiness.
3
Add lemon & chill: Stir in the lemon juice and optional alcohol (which lowers the freezing point and keeps the sorbet scoopable). Cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
4
Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions—typically 20–25 minutes—until the mixture is thick, airy and holds soft peaks. A proper ice cream maker constantly scrapes ice crystals from the bowl, giving you that smooth, professional texture.
5
Freeze: Transfer the sorbet to a freezer-safe container, press clingfilm directly onto the surface, and freeze for at least 3 hours to firm up.
6
Serve: Let the sorbet sit at room temperature for 5 minutes before scooping. Serve in chilled bowls, optionally garnished with a twist of lemon zest or a sprig of mint. Pair with sushi or enjoy on its own as a refreshing finish to any meal.

🫖 Equipment You'll Need

A good ice cream maker is non-negotiable for silky sorbet: it churns constantly as the mixture freezes, breaking up ice crystals into a fine, smooth texture. Without one, you'll need to hand-scrape every 30 minutes—laborious and never quite as velvety. For this sencha recipe, a dedicated machine pays dividends in texture and ease.

See our ice cream maker picks →

Expert Tip: Prevent Over-Steeping

Sencha's sweet umami turns astringent fast in hot liquid. Set a timer for 4 minutes maximum and strain immediately—your sorbet will taste clean and grassy-sweet rather than harsh.

Continue Your Journey

Affiliate disclosure: TeaTrade is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn commission by linking to Amazon.co.uk. We may earn a small commission if you buy through links on this page, at no extra cost to you. Prices and availability shown on Amazon are current at the time of click.

Comments