Chocolate Sorbet
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 3/4 Cups
- pinch of salt
- 1 cup sugar
- 2 cups water
- 2 tablespoons light corn syrup
- 1/2 cup unsweetened cocoa powder
- Carbohydrate 65 g(22%)
- Fat 1 g(2%)
- Fiber 4 g(16%)
- Protein 2 g(4%)
- Saturated Fat 1 g(4%)
- Sodium 87 mg(4%)
- Calories 249
Preparation Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours. To make sorbet in ice cream maker: Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm. To make sorbet in freezer: Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.
Preparation Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours. To make sorbet in ice cream maker: Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm. To make sorbet in freezer: Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.
