There are some recipes you come across and bookmark or file away, thinking you’d like to try them someday. And then there are the recipes that you Have. To. Make. Right. Now.
Can you guess which kind this one is?
After reading this gluten-free recipe, I immediately went into the kitchen and popped the bowl of my ice cream maker in the freezer. I was disappointed to realize I had run out of cocoa powder and then a busy workweek got in the way until Friday, when my first priority was to make this sorbet.
It tasted more like ice cream to me than sorbet, but no matter how you classify it, this treat was heavenly. Intense and creamy, yet not overpowering, the sorbet’s chocolate flavour was so pure. I didn’t have vanilla rice milk, so I replaced it with chocolate almond milk, which likely enhanced the chocolatey-ness.
I recognize this is definitely not a sugar-free recipe, so I solemnly vow to eat it sparingly. (Well, what’s left of it, that is.)
Chocolate Sorbet
From Karina’s Kitchen
1 cup water
1 cup organic golden brown sugar or cane sugar
1/2 cup unsweetened cocoa powder
4 oz. dark chocolate, chopped
1/8 teaspoon sea salt
1/8 teaspoon xanthan gum
1 cup cold vanilla rice milk
Heat one cup of water in a saucepan till good and hot. Remove from heat. Add the brown sugar and cocoa powder and whisk to dissolve. Add in the chopped dark chocolate. Stir until the chocolate is melted.
Add the sea salt, xanthan gum and rice milk. Whisk to combine.
Cover and chill until the chocolate sorbet mixture is very cold. The colder the better. (I let mine chill overnight.)
Pour the cold mixture into a large blender or Vita-Mix and whip briefly till frothy; then pour it into the frozen ice cream maker canister and churn according to the manufacturer’s instructions for your particular make and model.
Get ready for an intensely delicious chocolate experience. Dance around the kitchen.
Serve soft serve style from the canister if you absolutely, positively cannot wait. Or scoop the sorbet into a freezer container and freeze. When you are ready to indulge, allow the sorbet to soften slightly before serving.
Serves 4.
It looks amazing-the color is beautiful.
Thanks! It tastes better than it looks.
Congratulations on getting your photo into TasteSpotting after just 10 posts. I enjoy a blogger that can spell correctly and write well.
Best of luck on your new blog!!
Thanks so much for the praise Carol! I’m taking a beginner’s photography course, which has really improved my skills.