Someone asked me about this recipe this morning, and since it’s sorbet season, I thought I’d just re-post the whole darn entry. Yes, this sorbet was just that good. I’ve made it a few times, it’s also good with Chambord.
My friend Joyce Ann posted this recipe in her blog, and I knew I had to try it. I made a couple slight changes, cause I can never leave well-enough alone, and ohmy. This is definitely going onto the “repeat!” list. Thanks Joyce Ann!
This is her original recipe. I subbed dark cocoa powder and swapped 1/2 cup of chocolate liqueur for 1/2 cup of the water. The alcohol cooks out, it just deepens the taste in my opinion. You could also use coffee or mint liqueurs for a slightly different kick. Joyce Ann suggests eating it with cherries, which sounds delicious as well.
1 cup sugar
3 cups water
3/4 cup pure cocoa (not ground chocolate)
1/4 tsp salt
1 tsp vanilla
Heat the sugar in a large saucepan over medium heat without stirring, until it begins to melt. Once it begins melting, stir frequently with a wooden spoon until completely melted and caramelized in color.
Reduce heat to medium low and add the water – it will steam/pop/crackle and the sugar will turn into threads/clumps. Keep stirring until the sugar is reincorporated into the water.
Stir in the cocoa powder and salt and whisk/stir until completely smooth and dissolved.
Remove from heat and allow to cool.
Add the vanilla (if you add when the base is hot, the vanilla will lose its flavor/kick), cover and chill in the fridge for about two hours.
Process the mix in the ice cream maker according to directions and freeze until firm. If you don’t have an ice cream maker, pour the sorbet into a shallow container and freeze, stirring until the desired consistency has been reached, about two hours.
Makes four servings total.