Wild Rice 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.

This creamy sorbet is wonderful topped with blueberries, raspberries or sweetened cranberries. Remove from the freezer to temper before serving. Serves 4 to 6.

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 2 cups wild rice stock (water reserved after cooking wild rice)
 1 cup well-cooked Red Lake Nations wild rice
 34 tbsp Passamaquoddy Maple maple sugar
 1 pinch salt
1

In a food processor, puree the stock, wild rice, maple sugar and salt. Place into an ice cream maker or a shallow baking dish and freeze, stirring occasionally, until semi-frozen.

Ingredients

 2 cups wild rice stock (water reserved after cooking wild rice)
 1 cup well-cooked Red Lake Nations wild rice
 34 tbsp Passamaquoddy Maple maple sugar
 1 pinch salt

Directions

1

In a food processor, puree the stock, wild rice, maple sugar and salt. Place into an ice cream maker or a shallow baking dish and freeze, stirring occasionally, until semi-frozen.

Wild Rice Sorbet
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