Maple Sorbet

By • March 26, 2012 • 8 Comments

235 Save


Author Notes: Sorbt of creamier than sorbet, thanks to the oat milk. Maple syrup is on my favorite things list. It reminds me of Little House In The Big Woods. I think it's so fascinating that the sap is harvested when cold nights and warm days make trees contract and expand. I would like this sorbet with wild berries, berry ice cream, or hot berry sauce.HCR

Food52 Review: This sorbet is perfect for maple lovers. It's pure, unadulterated maple, with a few toasted almonds tossed in for added dimension. Using oat milk, gives it a velvety-texture and smoothness. Next time, i would definitely include the almond extract for added depth. Stephanie Bourgeois

Serves 4

  • 1/4 cup rolled oats
  • 3 cups water
  • 1/4 teaspoon kosher salt
  • 2/3 cups maple syrup
  • 1 cup toasted almonds, coarsely chopped
  • 1/4 teaspoon almond extract (optional)
  1. Bring the oats, 1 cup of water and the salt to boil and proceed to simmer for 10 minutes. Remove from heat and cool.
  2. Meanwhile combine the maple syrup and the almonds and cook until it just begins to simmer. Remove from heat immediately, straining the almonds from the syrup and setting both the syrup and the almonds aside.
  3. In a food processor or blender, blend the cooked oats with 2 cups of fresh water until very smooth. Strain through a fine sieve and you will have oat milk. It reminded me of thin glue, but I embraced it. You can do whatever you like with the strained ground oats... such as adding them to bread, hot cereal and so on. You might even like them in this sorbet.
  4. Bring the oat milk and the maple syrup to a simmer, whisking all the while. Remove from heat.
  5. Stir the almonds and the optional almond extract into the liquids, let cool and then freeze according to your ice cream maker's instructions.
Jump to Comments (8)

Comments (8) Questions (0)

Default-small
Default-small
New_years_kitchen_hlc_only

4 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, goodness! This looks great. Thinking I might go rogue using pecans instead. My family is going to go absolutely crazy for this. ;o)

Default-small

10 months ago Hilary G.

This was really well adored by the guests I served it to. I was nervous about how icy it was going to be, but I used a technique with my food processor instead of freezing it in an ice cream maker and it turned out perfectly! Not icy at all. Modifications: after straining off the almonds, I baked them in a single layer on parchment paper at 225 degrees in the oven then could crumble the prices into the frozen ice cream as I was food processing it. Also, put in a splash of vodka to help the texture as it solidified.

New_years_kitchen_hlc_only

4 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Very helpful, Hilary G. Thank you for sharing these hints. Have never heard of adding vodka. ;o)

Default-small

about 1 year ago Goosegirl

Just made it - it's brilliant! So smooth, light, tasty and delicious. I used pecans instead of almonds - I love pecans with maple - and it's definitely a winner. Also, I used Amaretto instead of almond extract; half a teaspoon. It freezes up kind of hard, but I nuked it for 30 seconds in the microwave to make it scoopable.

Default-small

over 2 years ago HCR

Congrats on writing such a kind comment!

Photo_squirrel

over 2 years ago LE BEC FIN

Love that you've taught us about a new ingredient/technique. I look forw to making this. Thx much and congrats!
mindy

Default-small

over 2 years ago HCR

I hope that you'll like it as much as the adorable squirrel likes his nut.

Default-small

over 2 years ago jenniebgood

This looks so refreshing - congrats on getting a Community Pick!