Introduction
If you’re craving a refreshing and creamy dessert with a nutty twist, this Pistachio Sorbet is the perfect treat! Made with roasted pistachios and a touch of lemon for balance, it’s a rich and satisfying frozen dessert ideal for warm weather or as a palate cleanser between meals. Easy to make and incredibly flavorful, this sorbet is sure to become a favorite!
Reasons to Love This Pistachio Sorbet Recipe
- Rich in Flavor: The earthy taste of pistachios is complemented with hints of almond and citrus.
- Perfectly Creamy: Despite being dairy-free, the texture is smooth and refreshing.
- Simple Ingredients: Made with just a few pantry staples, it’s an accessible homemade dessert.
- Customizable: Adjust the sweetness and flavorings to your preference.
Ingredients You’ll Need
- Pistachios (2 cups, shelled): The main ingredient, giving the sorbet its rich nutty flavor.
- Granulated sugar (1 cup): Sweetens the sorbet to balance the pistachios’ natural richness.
- Water (2 cups): Used to create the simple syrup for the sorbet base.
- Almond extract (1/4 teaspoon, optional): Adds depth to the flavor.
- Lemon juice (1 tablespoon): Enhances the flavor with a touch of brightness.
Possible Ingredient Additions and Substitutions
- Sweetener options: Swap the granulated sugar with honey or maple syrup for a more natural sweetness.
- Citrus alternative: Instead of lemon, you could use orange juice or zest for a different citrus flavor.
- Nut varieties: You can experiment with other nuts like hazelnuts or almonds if you prefer a different taste.
Tools You’ll Need
- Food processor or blender
- Saucepan
- Fine-mesh sieve or cheesecloth
- Ice cream maker
- Freezer-safe container
Step-by-Step Instructions
- Prepare the pistachios: Grind the pistachios in a food processor until finely chopped.
- Make the syrup: In a saucepan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar is dissolved.
- Infuse the flavor: Remove the syrup from heat and add the ground pistachios. Let it steep for about 30 minutes.
- Strain: Strain the mixture through a fine-mesh sieve or cheesecloth, pressing the solids to extract all the liquid.
- Add flavor: Stir in almond extract (optional) and lemon juice.
- Chill: Place the mixture in the refrigerator and chill until completely cold, at least 2 hours or overnight.
- Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
- Freeze: Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
- Serve: Serve with a garnish of chopped pistachios for extra flavor and texture.
What to Serve with Pistachio Sorbet
Pistachio Sorbet is delicious on its own, but it pairs wonderfully with other desserts like chocolate cake, fruit tarts, or even a fresh fruit salad. You could also serve it with a drizzle of honey or some crumbled shortbread cookies for added texture.
How to Store Pistachio Sorbet
Store any leftover sorbet in an airtight container in the freezer for up to 1 month. To serve, let it sit at room temperature for a few minutes to soften slightly before scooping.
Can I Freeze Pistachio Sorbet?
Yes, absolutely! In fact, you’ll need to freeze the sorbet for at least 4 hours to allow it to firm up properly. After churning, transfer the sorbet to a freezer-safe container for long-term storage.
Frequently Asked Questions (FAQ)
Can I make this sorbet without an ice cream maker?
Yes! After chilling the pistachio mixture, pour it into a shallow container and freeze it, stirring every 30 minutes to break up the ice crystals until it reaches the desired consistency.
Resources
The Ultimate Guide to Making Sorbet at Home
How to Store and Serve Sorbet Like a Pro”
Can I make this sorbet ahead of time?
Definitely! You can make and freeze the sorbet up to a week in advance. Just store it properly in an airtight container.
What can I use instead of pistachios?
Other nuts, like almonds or hazelnuts, can be substituted, but they will change the flavor of the sorbet.
Two Resources
- “How to Make Sorbet Without an Ice Cream Maker” (Resource Link): Learn different methods to make sorbet without the need for specialized equipment.
- “The Best Ways to Garnish Sorbet” (Resource Link): Discover creative ideas for garnishing sorbet, from fresh fruits to edible flowers.
Nutritional Information
Per Serving (1/2 cup):
- Calories: ~180
- Sugar: ~30g
- Sodium: ~1mg
- Fat: ~9g
- Saturated Fat: ~0g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~23g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: 0mg
Conclusion
This Pistachio Sorbet is a refreshing and nutty dessert that’s perfect for any occasion. With its smooth texture and balanced flavors, it’s an elegant way to end a meal or enjoy a treat on a warm day. Simple to make and sure to impress, this recipe will quickly become a go-to for your dessert repertoire!
See also
Mustard Crusted Pork Chops with Chive Mashed Potatoes
PrintPistachio Sorbet
If you’re craving a refreshing and creamy dessert with a nutty twist, this Pistachio Sorbet is the perfect treat! Made with roasted pistachios and a touch of lemon for balance, it’s a rich and satisfying frozen dessert ideal for warm weather or as a palate cleanser between meals. Easy to make and incredibly flavorful, this sorbet is sure to become a favorite!
- Prep Time: 15min
- Cook Time: 5 min
- Total Time: 2h20min
- Yield: Makes about 1 quart (4 servings)
- Category: Dessert
- Method: No-Bake, Ice Cream Maker
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
- Pistachios (2 cups, shelled): The main ingredient, giving the sorbet its rich nutty flavor.
- Granulated sugar (1 cup): Sweetens the sorbet to balance the pistachios’ natural richness.
- Water (2 cups): Used to create the simple syrup for the sorbet base.
- Almond extract (1/4 teaspoon, optional): Adds depth to the flavor.
- Lemon juice (1 tablespoon): Enhances the flavor with a touch of brightness.
Instructions
- Prepare the Pistachios: Place the shelled pistachios in a food processor or blender and grind them until finely chopped.
- Make the Syrup: In a saucepan, combine sugar and water. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Infuse the Pistachios: Remove the syrup from heat and add the ground pistachios. Let it steep for 30 minutes to infuse the pistachio flavor into the syrup.
- Strain the Mixture: After steeping, strain the mixture through a fine-mesh sieve or cheesecloth, pressing to extract as much liquid as possible.
- Add Flavor: Stir in almond extract (if using) and lemon juice to the strained syrup.
- Chill: Refrigerate the mixture until it is completely cold, at least 2 hours or overnight.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet reaches a soft, scoopable consistency.
- Freeze: Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
- Serve: Scoop the sorbet into bowls or cups, and optionally garnish with chopped pistachios or fresh fruit.
Notes
- Pistachio Quality: Use high-quality, unsalted pistachios for the best flavor. Roasted pistachios will give a richer taste, but raw pistachios will create a milder flavor.
- Chilling: Be sure the mixture is fully chilled before churning to achieve the best sorbet texture.
- Without Ice Cream Maker: If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes until it becomes smooth and frozen.
- Flavor Adjustments: Feel free to add a splash of vanilla extract or swap the lemon juice for orange juice for a different citrus flavor.
- Storage: Store leftover sorbet in an airtight container in the freezer for up to a month. Let it sit at room temperature for a few minutes before scooping if it’s too hard.
Nutrition
- Serving Size: 1/2 cup (about 2 scoops)
- Calories: 180 kcal
- Sugar: 30g
- Sodium: 1mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg