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Epicurious

Chocolate Sorbet

3.6

(11)

Active time: 15 min Start to finish: 8 1/4 hr (includes chilling and freezing)

Recipe information

  • Yield

    Makes about 1 qt

Ingredients

1 1/4 cups sugar
3 cups water
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Special Equipment

an ice cream maker

Preparation

  1. Step 1

    Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add water (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved.

    Step 2

    Add cocoa and salt, whisking until dissolved, then transfer to a bowl and cool, stirring occasionally. Stir in vanilla, then chill, covered, until cold (about 2 hours).

    Step 3

    Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

TagsSorbetFrozen DessertDessertCocoaNut FreeGluten FreeVeganDairy FreeMake Ahead5 Ingredients or FewerIce Cream MachineGourmet
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