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Chocolate Sorbet

July 25, 2008

Unlike ice cream or gelato, a sorbet is made without dairy or eggs. It’s hard to believe though when a spoonful of this creamy, luscious chocolate sorbet hits your tongue that this dessert is without the slightest bit of heavy cream, milk or eggs. It’s the perfect frozen chocolate dessert for the lactose intolerant or chocolate connoisseurs who like it straight up.

From the excellent ice cream cookbook: The Perfect Scoop by David Lebovitz

Ingredients:

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Directions:

In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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