Ultimate Chocolate Sorbet

12
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Moderate
To make this sorbet without a food processor, freeze it in a gallon-size sealable plastic bag.

Ingredients

sugar

½ cup(s)

unsweetened cocoa powder

cup(s)

honey

¼ cup(s)

decaffeinated instant coffee

½ tsp, or instant espresso

semisweet chocolate chips

½ oz, chopped

Instructions

  1. In a medium saucepan, combine sugar, cocoa, honey, espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until sugar is dissolved, 2 to 3 minutes. Remove from heat and stir in 1 1/2 cups water.
  2. Transfer to a 13x9-inch (33x23 cm) baking pan. Freeze until just frozen, 2 to 3 hours.
  3. Transfer to a food processor and purée.
  4. Scrape into a quart-size airtight container and freeze until firm. If sorbet loses its velvety texture, reprocess before serving.

Notes

Open the bag slightly after 2 to 3 hours to let the air escape, then squish it to break up any lumps.

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