Chocolate Sorbet

makes about 2 quarts


2 cups granulated sugar

1 cup quality cocoa powder

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

2 teaspoons espresso powder

4 1/2 cups water

1 Tablespoon Kahlua, or other coffee liqueur


In a large saucepan, whisk together the sugar, cocoa, vanilla, salt, and espresso. Add the water, whisking until smooth.  Cook over low heat until the ingredients are dissolved.  Remove from the heat and stir in the liqueur.  Transfer the mixture to bowls or containers and refrigerate until cold, preferably overnight.


Freeze the mixture in two batches in an ice cream maker according to the manufacturer's directions.  Place the mixture in freezer safe containers and freeze until firm enough to scoop, several hours to overnight.  Enjoy!


Printed from thegalleygourmet.net