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David Lebovitz’s Chocolate Sorbet


I made this in my 1980’s kids, hand crank ice cream maker that I bought at the Great Glebe Garage Sale about 10 years ago. I doesn’t firm up a lot so I put it in a tupperware in my freezer and stirred it every hour or so. I’m not sure if it’s the recipe or my fridge that caused the mixture to be so soft. I did see in some comments from that it doesn’t become solid, even when frozen for days, so perhaps it’s a bit of both. It’s actually convenient because you don’t have to thaw it a little before scooping the way you have to with some homemade ice creams.

This should be renamed Vegan Chocoholic’s Sorbet! I think I might be making this stuff all summer long – or all winter for that matter. You have been warned.

Chocolate Sorbet

Makes about 1 quart (1 liter)

2 1/4 cups (555 ml) water (1 1/2 cups for the sugar, cocoa mixture, and then 3/4 cup later)

1 cup (200 g) sugar

3/4 cups (75 g) unsweetened Dutch-process cocoa powder

Pinch of salt

6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped (equal to about 1 cup of chocolate chips)

1/2 teaspoon vanilla extract

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, and then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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