Ice Cream without the dairy. Before you say "yuck", keep in mind that Alice Medrich, author of Bittersweet: Recipes and Tales from a Life in Chocolate, (Artisan - November 2003), wrote that “the flavor of chocolate is truest when it is not mixed with dairy products.”
You will be amazed at the deep chocolate flavor. You might even prefer this to chocolate ice cream.
You can use this in the Chocolate Peanut Butter Banana Smoothie recipe found in the Some Smoothies post. Be sure to freeze the sorbet for a firmer texture.
Chocolate Sorbet
2 Cups water
1 Cup sugar
1 Cup unsweetened cocoa powder
1/2 teaspoon vanilla
Combine the water and sugar in asaucepan over medium heat.
Stir to dissolve the sugar. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from the heat and pour through a fine strainer into a bowl. Add vanilla extract and stir. Chill in refrigerator for at least 3-4 hours. Freeze in your ice cream machine according to the manufacturer's instruction.
When your ice cream machine has stopped the sorbet will be soft and ready to eat. if you prefer a firmer sorbet, transfer to a freezer-safe container and freeze at least 3-4 hours. Overnight would be best.
If using for smoothie recipe you will need the firmer sorbet. Freezing overnight would be best, if possible.
Makes About 3 Cups
You will be amazed at the deep chocolate flavor. You might even prefer this to chocolate ice cream.
You can use this in the Chocolate Peanut Butter Banana Smoothie recipe found in the Some Smoothies post. Be sure to freeze the sorbet for a firmer texture.
Chocolate Sorbet
2 Cups water
1 Cup sugar
1 Cup unsweetened cocoa powder
1/2 teaspoon vanilla
Combine the water and sugar in asaucepan over medium heat.
Stir to dissolve the sugar. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from the heat and pour through a fine strainer into a bowl. Add vanilla extract and stir. Chill in refrigerator for at least 3-4 hours. Freeze in your ice cream machine according to the manufacturer's instruction.
When your ice cream machine has stopped the sorbet will be soft and ready to eat. if you prefer a firmer sorbet, transfer to a freezer-safe container and freeze at least 3-4 hours. Overnight would be best.
If using for smoothie recipe you will need the firmer sorbet. Freezing overnight would be best, if possible.
Makes About 3 Cups
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