Sean Sherman

Sunflower Milk Sorbet

Waȟčázi Tȟáŋka Čhaȟsníyaŋ

Preparation info
  • Makes

    1 cup

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

Nut milks make a delicious alternative to dairy. Sunflower milk is a cinch to make and is the basis for this delicious sorbet. Serve it topped with berries or caramelized sunflower seeds. It’s a sweet, light, and refreshing end to a meal.

Ingredients

  • 1 cup sunflower seeds
  • 3 cups water
  • ¼ cup

Method

Soak the sunflower seeds in the water overnight. Then pulse the seeds and water, maple syrup, and a pinch of salt in a blender until the seeds are pulverized, about 3 to 5 minutes. Taste and adjust the sweetening. For a rich sorbet, place this mixture in an ice-cream maker or a 9 x 13– inch cake pan. For a lighter sorbet, strain the milk through a strainer lined with cheesecloth, pressing out a