Frozen Shiso Caprese

By Chinuck | Asia Polka | 27 Aug 2021

There's nothing a like fresh caprese salad under the summer sun, or is there? This is my version of a caprese using shiso, and it's frozen!

frozen shiso caprese


  • 2 ripe tomatoes
  • 2 shiso leaves, minced
  • mozzarella
  • 0.5 tsp salt
  • balsamic vinegar


  • Bring some water in a pot to full boil and scald the tomatoes in it for 15-30 seconds. This will make them easy to peel.

tomatoes scalding

  • Cut out the belly buttons from the tomatoes and peel them.
  • Put tomatoes, shiso and salt into a blender and blend until smooth.

in blender

  • Put the purée into a flat container and put it in the freezer.

before freeze

  • After 1 hour, take out the container and scrape/mash the frozen parts then put it back in the freezer. The sides and edges should be frozen first.
  • Every 30 minutes, continue to do the same.
  • When everything is nicely frozen, it's done.


  • Place a slice of mozzarella on a plate.
  • Place a fresh shiso leaf on top of the mozzarella.
  • Spoon some of the frozen tomato mixture on top of the shiso.
  • Drizzle with some balsamic vinegar.

This dish is delightfully tangy and cool. It's great as an appetizer or a palate cleanser in between courses.

The frozen mixture might get very solid when left in the freezer overnight. If so, just leave it out to thaw for 5 minutes and you should be able to mash it again.

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A Chinese-Canadian expat living in Poland. Filling in the time here blogging about Asian food and culture while waiting for my crypto positions to turn the right way.

Asia Polka
Asia Polka

Asian food and culture from the perspective of a Chinese Canadian expat living in Poland.

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