Californian Almond Sorbet

This Californian dessert embraces the power of the almond, transforming just nuts, sugar and water into a cool, creamy sorbet.

California is the world’s top producer of almonds, which were originally brought to the region and cultivated by Mediterranean settlers. However, almond production in the Golden State has attracted some controversy over the years. Almonds are an incredibly thirsty crop, and in arid regions like California’s Central Valley, water supply can be pretty hard to hold down. However, remarkable advances in farming practice and irrigation technology has provided a valuable case study to the world in how to adapt to challenging, changing climates. Almond production in California now uses 50% of the water that it did just 20 years ago! This almond sorbet is an Italian method, which traditionally uses blanched, skinless almonds. True to Californian style, produce isn’t messed with too much. The almond skins adds an earthy, woody flavour, particularly after soaking them the night before to remove their bitter tannins. This recipe will guide you to a creamy almond sorbet - whether you use an ice cream churner or not - and it’s all achievable with just almonds, sugar and water. Let’s go!