fbpx

Chocolate Sorbet

All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.

  • 1 cup sugar
  • 1/2 c. very good cocoa powder
  • 1/4 tsp. pure vanilla extract
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. kosher salt
  • 2 c. water
  • 1/4 c. brewed espresso (1 shot)
  • 11/2 tbsp. coffee liqueur (recommended: Tia Maria)

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

Scroll to Top