samedi 2 août 2014

Chocolate Sorbet


Makes about 3 cups.
2 cups water
1 cup granulated sugar
1 cup unsweetened cocoa
powder, best possible quality
Combine water and sugar in a heavy saucepan and place over medium heat. Stir until sugar dissolves.
Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from heat and pour through a fine strainer into a bowl. Chill in refrigerator for 2 hours. Stir
the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's
instructions.
When finished, sorbet will be soft but ready to eat.
For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

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