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    Chocolate Sorbet

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    original recipe by Ashley Skabar

    List of Ingredients

    Ashley's Note: While this recipe can be made without the xanthan gum, I find that it helps create a smooth texture.

    BL's Note: This is extra special with raspberry or pomegrante syrup blended in or served with dark cherry preserves.

    Makes about 4 cups

    Prep Time: 10 minutes

    Ingredients:

    2 cups water
    1 cup white granulated sugar
    3/4 cup cocoa powder
    1/8 t. salt
    3 ounces dark dairy-free chocolate, chopped
    1/2 t. vanilla extract
    1/8 t. xanthan gum

    Recipe

    1. In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt, stirring well to dissolve the sugar and any clumps of cocoa powder. Bring mixture to a low boil, remove the pan from heat, add the chocolate to the mixture and let it sit for about 1 minute. Stir the chocolate until it is completely dissolved, then add the vanilla extract and remaining water, stirring
    until combined.

    2. Transfer the mixture to a blender. Add the xanthan gum and process for about 1 minute, or until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

    BL Says:

    If you do not have an ice cream freezer, you can prepare this as a granita. Pour from the blender into a large cake pan (or any pan with sufficiently tall sides. Freeze at least 2 hours, scrap into the blender and reblend. Return to pan and freeze another 2 hours. Stir every 2 hours to keep ice crystals from forming. When complete
    frozen, transfer to a air-tight container until serving time. Store leftovers (huh!) in air-tight lidded container.

 

 

 


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