Ingrédients pour Chocolate Espresso Sorbet
- Water
- ¾ cup granulated sugar
- Unsweetened Cocoa Powder
- Instant Espresso Powder
- Vanilla
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Comment préparer Chocolate Espresso Sorbet
- Combine the espresso, sugar, and cocoa powder in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is smooth.
- Remove from heat and stir in the vanilla extract and salt.
- Pour the mixture into a bowl and chill completely in the refrigerator for at least 4 hours, or preferably overnight.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
201g
Fat
4g
Carbs
18g