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Wild Rice Sorbet

 2 cups wild rice stock (water reserved after cooking wild rice)
 1 cup well-cooked Red Lake Nations wild rice
 3 tbsp Passamaquoddy Maple maple sugar
 1 pinch salt

In a food processor, 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 semi-frozen.