Hazelnut Maple Sorbet Recipe

Make a delicious and simple hazelnut maple sorbet, perfect on its own or when paired with a cookie.

From “The Sioux Chef’s Indigenous Kitchen”
September 2018

  • Hazelnut maple sorbet
    Hazelnut maple sorbet is simple to make, refreshing and pairs well with a crisp cookie.
    Photo by Dana Thompson
  • book cover
    “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
  • Hazelnut maple sorbet
  • book cover

Yield: 4-6 servings

The Sioux Chef's Indigenous Kitchen (University of Minnesota Press, 2017) by Sean Sherman with Beth Dooley is an introduction and education to the indigenous cuisine of the Dakota and Minnesota territories with an intent to expand beyond these borders. Part of the education includes dispelling notions about Native American food such as fry bread or Indian tacos. Readers are instead educated on the truth and areas of focus about which types of wild game and produce are embraced like venison, rabbit, duck, blueberries, sumac, wild turnips, and plums.

You can purchase this book from the Heirloom Gardener store: The Sioux Chef's Indigenous Kitchen

Hazelnut milk is simple to make, but if you're short on time, feel free to use the organic packaged milk now available in many natural food co-ops and supermarkets.

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