Hazelnut Maple Sorbet

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

Hazelnut milk is easy to make, but in a pinch you can use organic packaged milk. Serves 4 to 6.

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 3 cups hazelnut
 4 cups water
 ½ cup Wozupi or Passamaquoddy Maple maple syrup to taste
 1 pinch salt to taste
1

Preheat the oven to 350°F. Put hazelnuts on a roasting pan and bake until they smell nutty and the skins crack, about 10-15 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 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.

Ingredients

 3 cups hazelnut
 4 cups water
 ½ cup Wozupi or Passamaquoddy Maple maple syrup to taste
 1 pinch salt to taste

Directions

1

Preheat the oven to 350°F. Put hazelnuts on a roasting pan and bake until they smell nutty and the skins crack, about 10-15 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 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.

Hazelnut Maple Sorbet
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