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Hazelnut maple sorbet is simple to make, refreshing and pairs well with a crisp cookie.
Photo by Dana Thompson
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“The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley is an introduction and education of indigenous culture and foods. Readers explore boldly seasoned foods that are healthy, flavorful, and easily made using indigenous fruits and vegetables, wild and foraged grains, game, and fish.
Cover courtesy University of Minnesota Press
Ingredients
- 3 cups hazelnuts
- 4 cups water, divided
- 1/2 cup maple syrup to taste
- Pinch salt to taste
Directions
- Preheat the oven to 350 degrees Fahrenheit. Put the hazelnuts on a roasting pan and bake in the oven until they smell nutty and the skins crack, about 10 to 15 minutes.
- Remove, place in a clean dish towel, and rub to remove some of the skins.
- Put the hazelnuts into a jar and cover with water.
- Soak for at least 2 hours or overnight.
- Strain the hazelnuts.
- Rinse and put into a blender with 2 cups of fresh water.
- Blend until smooth and creamy.
- Strain through a nut milk bag or cheesecloth until most of the liquid is removed.
- Pour the nut milk into a bowl and add the maple syrup and salt to taste.
- Transfer to an ice-cream maker or large baking dish and freeze.
- Temper slightly at room temperature before serving.
