Photo: Chocolate Sorbet Recipe
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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By Liliana Rodrigues
Lisbon
on May 16, 2012
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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!
By tinachoe_11380134
Mundeline, IL
on March 22, 2012
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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!!!
By veganchef1
San Antonio, TX
on March 19, 2012
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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!!
Read all 27 reviews