Hazelnut Sorbet
- Energy Kcal 388
- Carbohydrates g 44.8
- of which sugars g 44.8
- Protein g 4.4
- Fats g 21.3
- of which saturated fat g 1.38
- Fiber g 2.3
- Sodium mg 6
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 5 min
- Serving: 4
- Cost: High
- Note + at least 30 min. of cooling the mixture in the freezer and at least 1 h with an ice cream maker
PRESENTATION
You know, when it comes to Italian frozen treats, hazelnut sorbet really offers something special. Unlike the heavier gelato, this sorbet skips the dairy, making it extra light and refreshing. And look, folks in Italy have been enjoying sorbet in all sorts of flavors forever, but the hazelnut sorbet recipe is perfect for those who want a little creamy and smooth without all that richness. The gentle sweetness from toasted hazelnuts just adds something—really really nice. You’ll often find it with a sprinkle of hazelnut crumble or a dollop of whipped cream. Which is great.
For a tasty snack, pair it with homemade hazelnut muffins. Cold and nutty, just a hint of sweet. Across Italy, sorbets come in tons of flavors—from zesty lemon to blends like pineapple with mint. Yet, homemade hazelnut sorbet remains a favorite. For anyone seeking a dairy-free or even vegan dessert that still feels rich, this is it. The texture? So so tender. Not heavy, making it a go-to after a big meal. It acts as both a palate cleanser and dessert.
It’s lighter than hazelnut gelato. And here’s the deal—it avoids that weighed-down feeling. Perfect for those who are lactose intolerant. Plus, in places like Piedmont, where hazelnuts are a big deal, this nut-based frozen dessert is beloved. You’ll find it anywhere nuts are cherished. Italian sorbet traditions love experimenting with different garnishes or serving styles, depending on the season or what’s available. Whether you are after something cool and digestive or just a break from the usual hazelnut ice cream alternative, this sorbet brings a taste of Italian dessert culture right to your kitchen. Really satisfying.
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INGREDIENTS
- Ingredients for 600 g of sorbet
- Whole peeled hazelnuts 1.1 cups (150 g)
- Water 0.8 cup (200 g)
- for garnish
- Chopped hazelnuts to taste
How to prepare Hazelnut Sorbet
To make the hazelnut sorbet, first check if the ice cream maker's bowl needs to be refrigerated; if so, it should be placed in the freezer for at least a night. At this point, prepare the syrup: pour 150 g (5.3 oz) of water and 200 g (1 cup) of sugar 1 into a saucepan and bring to a boil so that the sugar dissolves completely 2, then turn off the heat and let it cool. Spread the hazelnuts on a baking sheet and toast them in a preheated static oven at 338°F for about 7-8 minutes 3; alternatively, you can toast them in a pan for 5 minutes. In both cases, be very careful not to burn them.
Once toasted, let them cool slightly; transfer the hazelnuts to a blender 4 and coarsely chop them. Then pour the remaining 200 g (7 oz) of water 5 into the blender and continue to blend until you get a smooth cream 6.
Transfer the hazelnut cream obtained into a tall, narrow container, add the syrup you let cool 7, and blend with an immersion blender to mix everything well 8. At this point, cover the container with cling film and place the mixture in the freezer to cool for about 30 minutes 9.
After this time, pour the well-chilled mixture into the ice cream maker 10 and turn it on until the desired consistency is reached 11; it will take about an hour, but the time may vary depending on the ice cream maker model used. Transfer the sorbet into a dessert glass and garnish with chopped hazelnuts, after which your delicious hazelnut sorbet is ready to be served 12!