Almonds are part of the category called “nuts,” they are very versatile, delicious, and can be the stars of numerous sweet and savory preparations. Today I made them the star of this delicious sorbet, very easy, which does not require an ice cream maker, contains no eggs, gluten, or milk derivatives. We can present it as a spoon dessert at the end of a meal or simply indulge in it when we crave something sweet and aromatic. Unlike industrial sorbets or ice creams, homemade almond sorbet contains only the ingredients you read in the list and nothing else; there are no other elements to make it creamier or prevent it from freezing too much. This means it will be harder and more compact, but simply leave it at room temperature for 5 to 10 minutes before serving.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 oz shelled and toasted almonds
- 2 cups water
- 1 cup granulated sugar
- to taste grated orange peel
- to taste vanilla paste
- 2 drops bitter almond essence (optional)
- 0.07 oz fine salt
Steps
To make the almond sorbet, let’s start by preparing the sugar syrup which will be the base of the sorbet itself.
In a saucepan, pour the water, sugar, orange peel (it pairs very well with the taste of almonds), and fine salt.
Stir a little and bring to a boil. Let the mixture boil for 5 minutes without a lid, over medium heat, then turn off and let it cool completely before using it.
Meanwhile, put the container with the lid, glass or steel, in the freezer in which we will pour the sorbet.
Before grinding the almonds, I recommend breaking them roughly, grinding a handful at a time, and using the pulse function. The operation will be easier and faster, and it will prevent overheating the appliance and the almonds themselves.
When the syrup is perfectly cold, grind the almonds, adding a pinch of vanilla paste and the drops of bitter almond essence at this stage, until reduced to a fine grain, using a mixer or a blender.
Pour the ground almonds into the cold syrup, mix well, and transfer to the container we previously placed in the freezer.
Close the container and store the almond sorbet in the freezer for about three hours.
After three hours, take out the sorbet which will have started to freeze.
Blend it if it is already almost entirely frozen; otherwise, if it is still too liquid, just break the ice crystals that have already formed, stir and put back in the freezer. If possible, repeat this operation after another three hours.
Finally, let it sit for at least 12 hours in the freezer, during which the aromas and flavors will blend best.
After 12 hours, take it out of the freezer, break it with a fork and blend it to incorporate as much air as possible and put it back in the freezer until 10 minutes before serving (we will decide whether to blend it again or not before filling the cups).
We can serve it with chopped almonds, chocolate chips, bits of candied orange peel, and so on.
Extra Tip. If your almonds are not toasted, you can do it in the oven or on the stove. If you toast them in the oven, place them on a baking sheet with parchment paper, well arranged and not overlapping, halfway up, at a temperature of 320°F for about 30 minutes (time can vary depending on cooking type and oven). Check them occasionally; the almonds are ready when they are crispy and not chewy (for this reason, I always toast a few extra because they are so delicious that it’s hard not to taste them). Take them out immediately and let them cool before using them.
If you choose the stove cooking method, use a non-stick pan large enough to contain the almonds without overlapping. Toast them on the smallest burner over medium heat, turning and checking them very often. The time can vary from about 30 to 45 minutes. Again, the almonds are ready when they are crispy and not chewy.
Bon appetit
