Monday, April 22, 2013
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Chocolate Sorbet

As I mentioned last week, I have quite a few posts in draft phase just waiting for me to carve out some time to write them up. One thing I’ve been making a lot of this year is ice cream. I’ve only posted two recipes at this point, but I have another 4 waiting to be published.

Chocolate Sorbet

I have been trying all different kinds of ice cream treats. Full-fat custard based ice creams, milk based ice creams without eggs, and of course some sorbets. I was drawn to this recipe because it only uses three ingredients. There’s no dairy and no eggs, just water, sugar, and cocoa powder.

Chocolate Sorbet

Be sure you use a great cocoa powder here because that’s where all of your flavor is coming from. While I was unpacking my kitchen a couple weeks ago, I discovered that I had 7 different kinds of cocoa powder. I might have a problem…

Chocolate Sorbet

This sorbet is creamy and light with an intense chocolate flavor. Hubby commented that it tasted like frozen chocolate syrup. I enjoyed it best with some fresh berries mixed in or some whipped cream dolloped on top. Hubby asked me to make this again, but I told him there were too many ice cream recipes on my to-make list right now. I am sure this will get made again because of the intensely chocolate results for such an easy recipe.

Chocolate Sorbet

One Year Ago: Homemade Yeast Doughnuts and Browned Butter Cream Cheese Chocolate Chip Cookies
Two Years Ago: Chocolate Chip Cookie Dough Cupcakes and Pina Colada Cupcakes
Three Years Ago: Lemon Cilantro Potato Salad and Homemade “Instant” Pancake Mix
Four Years Ago: Cinnamon Biscuits
Five Years Ago: Dorie’s Perfect Party Cake

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Chocolate Sorbet

Cook Time: 10 minutes

Ingredients:

2 cups water
1 cup sugar
1 cup dutch-processed cocoa powder

Directions:

Combine water and sugar in a pan over medium heat. Stir until sugar is completely dissolved.

Add the cocoa powder and whisk until smooth. Bring to a simmer. Simmer for 3 minutes, whisking continuously.

Remove from heat and strain into a bowl. Allow to cool on the counter for a few minutes then move to the fridge for 2 hours or overnight.

Stir mixture and process in ice cream maker according to manufacturer's instructions. Press plastic wrap on to surface of sorbet and freeze until hard.

Recipe from The Ultimate Ice Cream Book

Dessert, Ice Cream
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10 Responses to “Panzanella – Barefoot Bloggers”

  1. #
    1
    Prudy — August 14, 2008 at 1:13 pm

    Beautiful photos. We loved it too.

  2. #
    2
    Joelen — August 14, 2008 at 1:33 pm

    This is such a great dish and so colorful too!

  3. #
    3
    Veronica — August 14, 2008 at 1:39 pm

    Looks beautiful! I agree it comes together pretty fast.

  4. #
    4
    Cat's — August 14, 2008 at 4:21 pm

    Glad you loved it!
    ~The Cat’s Pajamas

  5. #
    5
    Kirsten — August 14, 2008 at 4:25 pm

    Your salad looks great! Glad to see a fellow Boston girl (well, we left the city 2 years ago but still work here) on the Bloggers!

  6. #
    6
    Melissa — August 14, 2008 at 5:19 pm

    Looks great!

  7. #
    7
    Courtney — August 14, 2008 at 6:12 pm

    Wow your salad looks so good. I think I am going to try making this again after a trip to the market this weekend.

  8. #
    8
    webbie — August 14, 2008 at 6:17 pm

    Great picture! I’ve been thinking that this would be great for Shakespear in the Park. Cool and refreshing!

  9. #
    9
    Cate — August 15, 2008 at 2:16 am

    I love Panzanella, but haven’t had Ina’s version yet (Tyler’s is delish!) – perfect recipe for summertime.

  10. #
    10
    giz — August 17, 2008 at 7:29 pm

    Good tip on the croutons – this one looks like a total winner.

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