Ingredients for Most Simple Foolproof Chocolate Sorbet
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How to Make Most Simple Foolproof Chocolate Sorbet
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder (adjust amount if using Swiss cocoa – see notes), and 1 cup water until smooth.
- Bring the mixture to a gentle simmer over medium heat, whisking constantly until the sugar is completely dissolved and the mixture is smooth. Do not boil.
- Remove from heat and let the mixture cool completely to room temperature.
- Stir in 2 tablespoons vodka (optional, helps prevent ice crystals) and 1 teaspoon pure vanilla extract.
- Refrigerate the mixture for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Alternatively, for manual freezing: Pour the chilled mixture into a freezer-safe container. Freeze for 1 hour, then remove and whisk vigorously to break up ice crystals. Repeat this process every hour for 3-4 hours, or until the sorbet reaches your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
100g
Fat
0g
Carbs
11g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Desserts Easy Beginner Cook Low Fat Vegetarian Frozen Desserts Chocolate Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Inexpensive Healthy 2 Low In Something Taste Mood
