Chocolate Sorbet

Submitted by SaraFish

"A delicious chocolaty frozen dessert that's low in fat and dairy-free! Uses your electric ice cream maker. Cook time includes freezing time."

 

• Ready In: 4hrs 15mins
• Ingredients: 5
• Yields: 1 quart

ingredients

• 295.73 ml sugar
• 709.77 ml water
• 177.44 ml unsweetened cocoa powder
• 1.23 ml salt
• 9.85 ml vanilla

directions

1. Cook sugar in dry saucepan without stirring until it begins to melt.
2. Over very low heat, stir occasionally with a fork and continue cooking until all sugar is melted and it's just starting to turn a very light caramel brown (not dark brown).
3. Add water - it will bubble and sizzle a lot! Use caution and cook and whisk constantly over very low heat until caramel is dissolved in the water.
4. Whisk in cocoa and salt until dissolved.
5. Transfer to a bowl to cool, stir it occasionally.
6. Stir in vanilla then chill about 2 hours.
7. Freeze in your ice cream maker then transfer to your freezer to harden.

Reviews

[Catzen]

Absolutely amazing recipe! On my second try, I added a little chipotle and cinnamon to give it a Mexican taste. Wonderful. Easy. My new "wow" dessert.

 

[Charishma_Ramchandani]

I'm so sorry, Sara, but this didn't work out for me. What happened was steps 1 and 2 turned out fine, but when I started with step3, pouring the water into the caramel, "immediately" there was a loud sizzling noise in the pan(quite scary for me) and the melted caramel hardened within seconds right before my eyes, into several wires of sugar, so to speak, a "wired mesh of brown colour(caramelised) sugar". That mesh was stone hard. I had to throw it away:( I'm feeling very bad to post this, but if there is a way to change a step or something in this recipe and proceed with this sorbet, please let me know, so I could give it one more try. On the brighter side, my house smells wonderful with the smell of the melted sugar:) Sorry and TIA, Charishma

 

[npch8184]

This tasted great and everyone was amazed that it was vegan (perfect for my no-dairy, no-wheat, no-eggs friend!) A few things I tried: - I used unrefined sugar which helps the taste but makes it harder to see if you've burnt the sugar - adding warm water to the caramel helps a bit. As others have said, you have to trust yourself and keep whisking as the caramel mixes with the water. - you really do need to chill the mixture before using the ice cream maker, otherwise you don't get the right texture and it freezes harder (still tasty though) - a few raspberries, sprig and mint and dusting of icing sugar really complements it! Great recipe - thanks!

 

[RedFarmGirl]

Delish! Melting the sugar took longer than I expected--I used low heat just to be sure I didn't overcook it. Adding the water almost caused me to panic when the sugar carmelized, but I stuck with it and it all dissolved. I let the final mixture chill several hours before putting into my electric ice cream machine. The resulting sorbet was rich and wonderful. Once the sugar melts the recipe comes together quickly and it froze quickly, too. Also, even though it's been in the freezer for several hours it's still easy to scoop and serve. The mixture reminded me of traditional Mexican-style hot chocolate that's made with water instead of milk. Great recipe!

 

[Aunt Cookie]

I can't believe I didn't submit a review for this yet...I loved this so much!!! It's true that the caramel siezes up very dramatically, but it doesn't take very long for it to dissolve into the water. It would be impossible for me to overstate how much I enjoyed this recipe. Ten stars! Thanks for sharing.