Mai Tai Sorbet
/Our Tiki Collective partners, Hugo & Clare have been working behind the scenes in our Tiki Test Kitchen to help whip up some homemade recipes for us. This week they have turned the king of Tiki drinks in to a sweet dessert. Down below you’ll find everything you need to make this Mai Tai Sorbet from scratch (except the alcohol of course).
Here’s what you’ll need:
Orgeat
Almond Milk
Lime
Orange
Corn Syrup
Rum
Curacao liqueur
Vanilla Extract
Salt
Ice Cream Maker
Orgeat
Ingredients
1 cup raw almonds, sliced or chopped
3/4 cup
1/2 cup + 2 Tbsp water
2 tsp orange flower water
1 Tbsp vodka
Directions
Toast almonds at 400°F for 4 minutes.
Cool almonds and then pulverize them with a blender or food processor.
In a saucepan, dissolve the sugar on medium heat until the mixture starts to boil, about 3 minutes, stirring constantly.
Add pulverized almonds and simmer on low heat, stirring frequently.
When the mixture is about to boil, remove from heat and cover. Let it sit for 3 to 12 hours.
Strain steeped mixture through cheesecloth into a bowl, squeezing the cloth as you go.
Add orange flower water and vodka, then stir. Funnel into glass jar or bottle.
Almond Milk
Ingredients
1 cup raw almonds
4 cups filtered water, plus water for soaking
Directions
Place raw almonds in a bowl and cover with cold water. Allow to soak overnight, then drain and rinse.
After soaking, drain and rinse the almonds. Combine soaked almonds and 4 cups of filtered water in a blender.
Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain.
Strain milk through a cheesecloth or nut milk bag into a storage container. A nut milk bag will work best.
Transfer milk to the refrigerator and chill thoroughly. It should keep for 3-4 days if refrigerated. Shake before using.
Sorbet
Ingredients
1 cup lime juice, plus 1 Tbsp zest
1/2 cup orange juice, plus 1 Tbsp zest
3/4 cup light corn syrup
3/4 cup orgeat
1 1/2 cups almond milk
2 Tbsp rum
1 Tbsp curacao liqueur
1 tsp vanilla extract
1/4 tsp salt
Directions
Whisk together all ingredients in a large bowl until incorporated. Chill in refrigerator until very cold, 1 to 2 hours.
Remove from refrigerator and whisk to reincorporate. Churn in ice cream machine according to manufacturer's instructions. Serve immediately as soft serve or transfer to airtight container and freeze for 2 to 3 hours to harden.
After all your hard work you’ll be able to enjoy a really fresh, citrusy sorbet with hints almond, vanilla, and orange blossom. Big thanks Hugo & Clare for the recipe! Looking forward to the next one.
