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Chocolate Sorbet

June 11, 2012

This is some amazing stuff–it’s very rich and just a spoonful can satisfy a chocolate craving. The usual dairy products (cream & milk) are not used in this recipe which is unusual compared to all the other ice creams and sorbets I’ve made before. This recipe uses water and coffee as the base, along with a lot of sugar and chocolate. What’s not to love there?


1½ C sugar

¾ C cocoa powder

pinch of salt

2 C water

1 C cold coffee or espresso

1 tbsp light corn syrup

½ tsp vanilla

Combine the sugar, cocoa powder and salt. Slowly mix in the water, coffee/espresso and corn syrup. Cook over a low heat until the sugar dissolves. Remove from the heat and cool until room temperature.  Add the vanilla, then cover and refrigerate for a few hours. Freeze in your ice cream maker–enjoy!

Recipe from here.

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