Dark Chocolate Sorbet
makes about 3 cups sorbet.
1 c sugar
2/3 c Dutch-process cocoa
pinch of salt
2 t espresso powder for enhanced chocolate flavor
1 4 0z bar Ghirardelli bittersweet chocolate, broken up
2 1/4 cups water
1 t vanilla extract
2 T vodka, optional; for enhanced scoopability
Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat. Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved. Remove from the heat, and stir in the vanilla and vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best. Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. It'll remain quite soft; freeze for several hours before serving, to firm up. This recipe is based off ones from Ina Garten and David Liebovitz, I wonder if it's possible to make vanilla sorbet somehow? This is delicious! I could see making a thin mint version by using a few drops of mint extract. Speaking of thin, a half cup of this sorbet is only 3 Weight Watchers points.
1 comment:
Has your husband experimented with Lactaid? It's super-safe and easy, and lets lactose-intolerant people eat lactose. Note that people who are *very* lactose-intolerant may need to take several Lactaid tablets, not just one -- it takes some experimentation.
Anyway, I am a huge fan of vegan ice creams, and think that this sorbet recipe looks awesome! So maybe I shouldn't be encouraging your husband to try Lactaid. :)
I like the book "Vice Cream" -- lots of vegan ice cream ideas. Also, it's super-easy to freeze ripe (but not overripe) bananas and then blenderize them with some other ingredients to make a homemade dairy-free ice cream. Yum!
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