A rich tasting low-fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.
My freezer is starting to look like a colorful sorbet shop, which is not necessarily a bad thing! I mean, what can be more impressive than whipping out containers of homemade sorbet when you have your friends over for dinner? Something you just whipped up?? And it really couldn’t be easier to make!
Chocolate was a must for me since that is my favorite flavor, and after seeing this chocolate sherbet on Ambrosia, I did some research and played around with some ingredients and what I ended up with was a rich tasting, low fat chocolate sorbet. A warning, if you are sensitive to caffeine (like me) you may want to use decaffeinated espresso.
- 2 1/4 cups water
- 1/2 cup sugar
- pinch of salt
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp pure vanilla extract
- 1/4 cup freshly brewed espresso
- In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat.
- Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
- Remove from the heat, and add the vanilla and espresso, and stir.
- Stir in the remaining water.
- Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
- When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.