Chocolate Sorbet

Total Time:
3 hr 20 min
Prep:
10 min
Inactive:
3 hr
Cook:
10 min

Yield:
3 servings
Level:
Easy

Ingredients
  • 1 cup sugar
  • 1/2 cup very good cocoa powder (recommended: Pernigotti)
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 cups water
  • 1/4 cup brewed espresso (1 shot)
  • 11/2 tablespoons coffee liqueur (recommended: Tia Maria)
Directions

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.


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4.6 34
Great taste and texture. We did not find it overly sweet and I am not a huge sweets lover. Next time...oh yes, there will most definitely be a next time, I will use cayenne to replace the cinnamon. A grown up version of a childhood favorite. item not reviewed by moderator and published
very very nice. used lt. cocunut milk and 1/4 cup of honey and a banana plus a lttle stevia to avoid the sugar. also added some bittersweet choc chips 60% chocolate item not reviewed by moderator and published
I followed the recipe, using Guittard Cocoa Rouge and Patron XO Cafe coffee liqueur. The cinnamon is definitely a noticeable flavor note, but it adds to the complexity of the sorbet. I think it'd be fun to add a little cayenne to the mix, too. I will keep this recipe on hand and change it up to suit my mood and the season. I can see this with fresh mint, orange, more coffee, red wine, ginger...whew! Possibilities are endless! What a great base recipe from Ina. She's one of the few hosts whose recipes are always spot on. Thanks for sharing! item not reviewed by moderator and published
I love it! Easy, very easy! I substituted sugar for a cero calorie susbtitute, and used no sugar cocoa, so now I have absolutetly light chocolate ice cream. I won't have any inconvenient in finishing it all by myself...:) item not reviewed by moderator and published
I use a pure Belgium cocoa, it is stronger than the ones you buy in your local store. The sugar ration is perfect for that type of cocoa. item not reviewed by moderator and published
There is a reason why sorbet does not have dairy such as cream, milk or eggs. Simply because it would no longer be sorbet. You may enjoy the taste but you are enjoying something that you have turned into either sherbert or ice cream. Sorbet (or Granita) consists only of frozen fruit juice or flavored water and sugar. Ignorance is bliss!! item not reviewed by moderator and published
Followed the suggestions in some comments and only used 3/4 cup sugar, which was plenty. Cut down on the cinnamon, but it was still too strong. Next time I will leave out the cinnamon. Also used 11/2 cup water and 1/2 cup heavy cream as someone had suggested. Very good and refreshing- not too heavy. Will definitely make again!! item not reviewed by moderator and published
I really love this recipe, it's very easy, it's vegan, and delicious. The first time I followed the recipe, but it was a bit too sweet, so now I put a bit less sugar, and add the zest of one orange. It makes all the difference, it's really good! item not reviewed by moderator and published
YUM!!!! My husband and I are ice cream addicts and after making this I don't think we'll be buying Ben & Jerry's chocolate ice cream anymore! Its so easy to make and just as good. I used half water and half cream to get that gelato texture and instead of sugar, I used 3/4 cup of organic honey (much better for you! I didn't bother with the coffee liqueur and used decaf espresso since we didn't want the caffeine. This is perfect homemade sorbet - will be making this over and over!!! item not reviewed by moderator and published
this fabulous recipe has saved me MUCHO DINERO as the only chocolate sorbet i used to get cost about $6 a pint. delicious, and nothing beats homemade!! item not reviewed by moderator and published

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Chocolate Sorbet Sundaes

Recipe courtesy of Rachael Ray