Ice Cream, Gelato & Sorbets
Dark Chocolate Sorbet
Dark Chocolate Sorbet
Ingredients
Makes about 350ml
- 200ml water
- 100g granulated sugar
- Pinch salt
- 50g cocoa powder, sifted
- ½ teaspoon pure vanilla extract
Preparation
1. Prepare a simple syrup by combining the water, sugar, and salt in a medium saucepan and cooking over medium-low heat, until the sugar is fully dissolved.
2. Remove the saucepan from the heat and gradually add the cocoa powder, whisking until smooth. Add the vanilla and stir to combine. Transfer to a container. Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker. Pour the sorbet base into the freezer bowl through the ingredient funnel. Churn until thickened, about 25 minutes.
4. The sorbet will have a soft, creamy texture. For a firmer consistency, transfer the sorbet to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
