PersonalPoints™ per serving
4 hr 30 min
2 hr 30 min
Partially frozen in a shallow pan and whirled to a creamy smooth consistency in a food processor, it’s a snap to make.
Unsweetened cocoa powder
Light corn syrup
1 Tbsp, powder
- Bring the water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to a boil in a saucepan. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Remove from the heat. Stir in the half-and-half. Pour into a 9 x 13-inch baking dish. Cover with plastic wrap and freeze until partially frozen, about 2 hours. Working in batches, spoon the sorbet into a food processor or blender. Process 1 minute. Pour back into the baking dish. Cover with plastic wrap and freeze 1 hour. Repeat Step 2. Freeze until firm, about 1 1/2 hours.
Easy to make (no ice cream machine required!), this sorbet will cool you off on the hottest of days.