Chocolate Sorbet

Total Time:
3 hr 20 min
10 min
3 hr
10 min

3 servings

  • 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)
  • 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
Yuck! This was cloyingly sweet. What a waste of time and money. item not reviewed by moderator and published
Fabulous, and so easy! I initially made this as Ina did, but like some others found the cinnamon overwhelming. I have now made it many times, reducing the sugar to 3/4 cup and omitting the cinnamon and the liqueur. It is still richly flavored and delicious. NOTE: I have now been making this for several months. My husband has a small portion each's an addiction! I am adding a note to say, if you can afford to spring for the Pernigotti, do it. I just upgraded from Hershey's to Pernigotti and the difference is just amazing. You can order this from Amazon and it isn't cheap but it's worth it. item not reviewed by moderator and published
I made this sorbet the first time and followed the recipe as written and it was delicious. The second time I made it I left out the cinnamon and put two sprigs of fresh mint that I had growing on my deck in it and "steeped" it while the sugar melted. The result was a chocolate mint sorbet that was fantastic. I have now made this recipe three times in a week. So good and refreshing! Ina always has simple but very tasty recipes. item not reviewed by moderator and published
Made this exactly as recipe stated....I make sorbets and ice cream all of the time - so only keep the very best. When you don't have half & half or have everything else to make this - rich and delicious sorbet. As for the cinnamon I did not think it was too much. Easy enough - put the cinnamon in, taste - and adjust to your liking. Try this you will not be disappointed - if you LOVE chocolate. Ina is one of my favorites.......99.9% of the time her recipes rock! item not reviewed by moderator and published
Makes a small recipe but is so big in chocolate flavor. Made it with Splenda instead of sugar for a diabetic friend who went crazy over it. item not reviewed by moderator and published
I used Hershey's cocoa and kahlua, because that's what I had on hand, and it was still amazingly chocolate-y and delicious. I HIGHLY recommend this recipe! Great job Ina! item not reviewed by moderator and published
This is a wonderful way to have the intense flavor of chocolate without the guilt. It's a real winner. item not reviewed by moderator and published
I love this recipe and have made it twice so far. I used Kalua instead of the recommended liquer. BUT, it takes a couple days in the freezer (minus an ice cream maker) with occasional stirring for me to get it to the desired consistency. One time I made it with my 12 year old niece. Very doable with kids!!! item not reviewed by moderator and published
I just finished watching this episode, and noticed that the recipe listed here is not the same as the one she used on the TV show. I played it several times and triple checked. The recipe says "1/8 teaspoon ground cinnamon". She used 1/4 teaspoon on the show. The recipe says "11/2 tablespoons coffee liqueur". She used 1 1/2 teaspoons. I would also recommend waiting to add the vanilla and coffee liqueur until the mix is taken off the heat and cooled a bit, to avoid evaporation. The mix should then be cooled to 40 degrees F (4.5 C) or below before spinning in an ice cream machine, to speed up the freezing process and reduce iciness. item not reviewed by moderator and published
Very tasty! I made it for company over the summer and they loved it. They thought it was such a treat to have homemade sorbet and it was so easy to make. item not reviewed by moderator and published
Wow! I love ice cream, but this sorbet could make me a believer. It has a very deep chocolate taste, yet its light and refreshing. Unlike other reviewers, I appreciated the addition of the cinnamon - it adds a bit more depth to the sorbet. I did not have coffee liquor on hand, so instead i used a bit of Grand Mariner (orange and chocolate, its classic, right?), which was REALLY good. I bet Kahlua would be very good too, though. The texture of the sorbet was also nice and creamy, not too hard or popsicle-ish. I highly recommend this recipe - next time I'll double it! item not reviewed by moderator and published
This is a great recipe!! I lessened the sugar to 3/4 cup as suggested by another reader and it turned out heavenly. This is the perfect recipe for a decadent dessert after a heavy meal. It ticks all the right boxes and is foolproof. Thanks Ina item not reviewed by moderator and published
I've been looking for a fantastic sorbet recipe to satisfy my sweet tooth, especially when I'm not in the mood for traditional fruit sorbet. This one is definitely it! I am lactose intolerant, so I have to stay away from cream/milk based recipes, but this recipe truly is rich enough to satisfy anyone without the added dairy. I was worried the sorbet would freeze too hard in the freezer, but it actually made the consistency of the sorbet better! I also had no problems freezing the sorbet when using a couple tablespoons of liquor. I tried some Creme de Cocoa, which really intensified the chocolate flavor. Next I think I will try Kahlua! This recipe is a winner with everyone in my household! item not reviewed by moderator and published
So decadent and delicious and SO easy (and low/no fat). If you are looking for hard-set sorbet, then prepare in advance so it has several hours in the freezer before serving. I included the alcohol as the recipe stated and had no problems with the freezing. My dad, who is not a dessert person, said it was the best dessert he had in a long, long time. By the way, I just used the ordinary Hershey's cocoa and it was still wonderful. Also had Ina's steakhouse steak...let's just say it was BETTER than steakhouse...oh my. Thank you for providing us with these great recipes, Ina! item not reviewed by moderator and published
The mixture tastes great, however I could never get it to freeze due to the alcohol. If I try it again, I will add the alcohol during the last few minutes of the freezing process. item not reviewed by moderator and published
I googled Pernigotti and ChefShop popped up. I didn't think I was going to need such a large bag, but I loved the cocoa so much I went back and ordered 2 more! Great price too. I am now going chocolate crazy! Ida knows here stuff. item not reviewed by moderator and published
Really, I'd give the recipe 3 1/2 if I could. It's good, but the cinnamon is overpowering. I only used half what was called for and it's really the flavor is really strong. I'll leave it out next time. item not reviewed by moderator and published
I've been wanting to try this for a long time and sure was not disappointed. I used Droste cocoa, and 1 tsp of powdered espresso in 1/4 cup water. My family loves it and we'll make it often. item not reviewed by moderator and published
Made this with the water as the recipe suggests, and loved it. I will try what the other reviewers said about the cream next time. I thought the flavor and texture was outstanding. I love Ina! item not reviewed by moderator and published
I made a double batch of this, since the recipe seemed a bit small. The dbl batch came out to exactly a quart. I used Hershey's Special Dark Cocoa Powder, which is juuuuust fine, however: In my opinion, it came out just a touch too sweet. My guess is it will depend on the cocoa power you use, so add half the suger to the mix, let it melt, then taste for sweetness. I could have done with probably 1/3 less sugar for the cocoa powder I used. Otherwise - fantastic flavor! item not reviewed by moderator and published
Simple, with rich flavor. A little goes a long way. Be sure to chill mixture well before adding to your ice cream maker; and, don't remove it till product coats a spoon and sticks (if it slides off easily, it's not ready---continue churning). I substituted 1/2 cup of the water portion with cream and got a gelato-like consistency. I didn't have espresso on hand so I brewed up a pot of triple-strong coffee. And, I used Kahlua instead of Tia Maria. This desert should satisfy any chocoholic! item not reviewed by moderator and published
We made this recipe and added 1/4 cup of cream. It was delicious and chocolately, but not too rich or sweet. We added the cream to make it more like gelato than sorbet in texture. item not reviewed by moderator and published
I just love Ina. This recipe was just excellent. I chose to forego the coffee was yummy without it. I love chocolate and this was just so easy to make. This is sure to be a favoite! item not reviewed by moderator and published
My wife and I saw this on Barefoot Contessa a few days ago .. I decided to make it yesterday while my wife was at work. Prep was easy (except for my little mishap of grabbing the allspice instead of the cinnamon.. fortunately I was able to scoop all the allspice out of the mixing bowl!), and you need to make sure you account for some time for the mixture to cool in your fridge before putting it in your ice cream maker. Once I put it in the ice cream maker, it took about another 45 minutes to an hour or so for it to start firming up. Then it went into the freezer, so it wasn't ready for us to eat last night, but I did have a taste of it this morning and it's delicious! Great flavors, and even though it has no cream/milk in it, it really is pretty rich. I'll probably grab a few mint leaves out of my backyard to throw on top of it for final presentation. item not reviewed by moderator and published

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