Chocolate Sorbet
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
65
Sourness
48
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Pure Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Kosher Salt2 cups
Water1 cup
Espresso (brewed 1 shot)Directions:
1
In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt
2
Stir in 2 cups water and the espresso
3
Cook over low heat until the ingredients are dissolved
4
Off the heat, stir in the coffee liqueur
5
Transfer to plastic containers and refrigerate until very cold
6
Freeze the mixture in an ice cream freezer according to the manufacturer's directions
7
The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop