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Chocolate Sorbet

(yield 3 cups)

7 oz best quality bittersweet or semi sweet chocolate, finely chopped
2 C water
1 C sugar

Combine water and sugar in medium sized sauce pan. Stir to combine and cook over medium heat until sugar has dissolved. Increase the heat to high and bring the syrup to a boil. Meanwhile, place the chocolate in a heatproof bowl large enough to accommodate chocolate and the syrup. Pour the boiling syrup over the chocolate. Let mixture sit for 5 minutes. Stir the mixture with a whisk until all the chocolate is completely melted. Chill the mixture well. Freeze in ice cream freezer (for best texture, allow time in the freezer after it's done in the ice cream freezer).

Notes: This sorbet is great for chocolate lovers. Because there's no milk or cream (as with ice creams or sherbets), the chocolate flavor is intense. The quality of the chocolate really does matter--get good quality chocolate for this treat. Experiment with different types--dark, bittersweet, or milk chocolate--to find what you like best. You can also add other complementary flavors to the sorbet, such as cinnamon, mint extract, or chopped nuts.

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