Wild Rice Sorbet

• 2 cups Wild Rice Stock
• 1 cup well-cooked wild rice
• 3 to 4 <

In a food processor fitted with a steel blade or in a blender, 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 semifrozen. Serve garnished with the popped wild rice, if desired.