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.


  • 3 cups hazelnuts
  • 4 cups water, divided
  • 1/2 cup maple syrup to taste
  • Pinch salt to taste


  1. 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.
  2. Remove, place in a clean dish towel, and rub to remove some of the skins.
  3. Put the hazelnuts into a jar and cover with water.
  4. Soak for at least 2 hours or overnight.
  5. Strain the hazelnuts.
  6. Rinse and put into a blender with 2 cups of fresh water.
  7. Blend until smooth and creamy.
  8. Strain through a nut milk bag or cheesecloth until most of the liquid is removed.
  9. Pour the nut milk into a bowl and add the maple syrup and salt to taste.
  10. Transfer to an ice-cream maker or large baking dish and freeze.
  11. Temper slightly at room temperature before serving.

More from The Sioux Chef's Indigenous Kitchen:

From The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017) Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.

sioux chef's indigenous kitchen

Indigenous Recipes

Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef, in his breakout book, The Sioux Chef’s Indigenous Kitchen, shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare. There’s no fry bread or Indian tacos here, and no European staples such as wheat flour, dairy products, sugar, or domestic pork and beef. These healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar-braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders. Order from the Heirloom Gardener Store or by calling 800-456-5835.

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