Chocolate Hazelnut Sorbet
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 89
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 22
Ingredients
2 cups hot water
6 decaf chocolate hazelnut tea bags
1/2 cup chocolate syrup
2 teaspoons instant espresso (recommended: Medaglia D'oro)
2 tablespoons hazelnut liqueur (recommended: Frangelico)
Fresh raspberries, for garnish
Directions
- Freeze bowl of ice cream maker overnight before use.
- In a small pot, boil water over high heat. Add tea bags and steep for 5 minutes. Remove bags from pot and discard. Add remaining ingredients and stir to combine.
- Remove from heat and transfer to a large bowl to cool to room temperature. Cover and place in refrigerator until chilled, about 1 hour.
- Remove ice cream bowl from freezer and secure in ice cream maker. Pour chocolate hazelnut mixture into bowl and start ice cream maker.
- Sorbet is finished when frozen.
- Serve garnished with fresh raspberries.