Ingredients for Mexican Sp Iced Chocolate Sorbet
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How to Make Mexican Sp Iced Chocolate Sorbet
- In a medium saucepan, whisk together 1 cup granulated sugar and ½ cup unsweetened cocoa powder until smooth, ensuring no lumps remain.
- Gradually whisk in 4 cups of water (or milk for a creamier sorbet) and place the saucepan over medium-high heat.
- (Optional) For an extra layer of flavor, add 1 teaspoon of instant coffee granules at this stage.
- Bring the mixture to a simmer, stirring constantly, and cook for 2 minutes.
- Remove from heat and stir in 6 ounces of finely chopped bittersweet chocolate.
- Continue stirring until the chocolate is completely melted and the mixture is smooth.
- Let the chocolate mixture cool completely to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the sorbet to an airtight freezer-safe container.
- Freeze for at least 2-3 hours, or until firm, for optimal texture.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
806g
Fat
117g
Carbs
104g
