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Green Apple Wasabi Sorbet (v)
If your sinuses burn just thinking “wasabi,” you’ve likely never had the real thing. In the U.S., 99% of wasabi is actually horseradish, and Oregon Coast Wasabi is awakening taste buds to the difference. What started as a hobby has grown into America’s largest wasabi farm, where 20,000 plants thrive in a microclimate mimicking their natural Japanese alpine habitat. In our simplest recipe to date, we juice the entire plant into a vivid green elixir, then blend it with bright green apple juice. Red Delicious and Golden Delicious apples pop against the wasabi’s gentle heat and vegetal flavor for an unexpected, refreshing bite.
$5.25
Original: $15.00
-65%Green Apple Wasabi Sorbet (v)—
$15.00
$5.25More Images
Green Apple Wasabi Sorbet (v)
If your sinuses burn just thinking “wasabi,” you’ve likely never had the real thing. In the U.S., 99% of wasabi is actually horseradish, and Oregon Coast Wasabi is awakening taste buds to the difference. What started as a hobby has grown into America’s largest wasabi farm, where 20,000 plants thrive in a microclimate mimicking their natural Japanese alpine habitat. In our simplest recipe to date, we juice the entire plant into a vivid green elixir, then blend it with bright green apple juice. Red Delicious and Golden Delicious apples pop against the wasabi’s gentle heat and vegetal flavor for an unexpected, refreshing bite.
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Description
If your sinuses burn just thinking “wasabi,” you’ve likely never had the real thing. In the U.S., 99% of wasabi is actually horseradish, and Oregon Coast Wasabi is awakening taste buds to the difference. What started as a hobby has grown into America’s largest wasabi farm, where 20,000 plants thrive in a microclimate mimicking their natural Japanese alpine habitat. In our simplest recipe to date, we juice the entire plant into a vivid green elixir, then blend it with bright green apple juice. Red Delicious and Golden Delicious apples pop against the wasabi’s gentle heat and vegetal flavor for an unexpected, refreshing bite.
