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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.