CHOCOLATE SORBET
Steps:
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
DARK CHOCOLATE MINT SORBET
When I dream about the decade-plus I spent living in Paris, there's often a dessert involved. Specifically, it's the luxurious chocolate mint sorbet that I used to order every time I splurged on one of my favorite restaurants, the Michelin-starred Au Trou Gascon. It has the thrill and depth of any dark chocolate dessert, but with a light, refreshing quality. This is my version, and it couldn't be simpler.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 15h45m
Yield 1 generous quart
Number Of Ingredients 5
Steps:
- Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
- Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
- Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
- Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer's directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.
POMEGRANATE AND MINT SORBET
Steps:
- Special equipment: an ice cream maker
- In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
- Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
- Mint Simple Syrup
- In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
- Yield: 1 cup
DARK CHOCOLATE-MINT SORBET
This treat is decadently rich, but also cool and refreshing. It is vegan, dairy-free, soy-free, gluten-free---great for people with allergies! I recommend making it a day ahead to allow enough chilling time. "Cooking time" is chilling time. Recipe from local cooking show, "Jayni's Kitchen."
Provided by Prose
Categories Frozen Desserts
Time P1DT10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
- Stir in the sugar, cocoa, and salt. Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved. Add the peppermint extract.
- Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.
- Freeze in an ice cream maker according to manufacturer's directions.
- If sorbet is still too liquidy, freeze in an airtight container for a few hours.
- If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.
CHOCOLATE SORBET
Provided by David Lebovitz
Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Vanilla Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- 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, 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.
CHOCOLATE SORBET
Choose really dark chocolate and cocoa for this unusual low-fat sorbet
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h
Number Of Ingredients 4
Steps:
- Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
- Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
- Before serving, transfer to the fridge for 30 mins to make scooping easier.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
MINT SORBET
Provided by Barbara Kafka
Categories ice creams and sorbets, dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
- Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 69 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 67 grams
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MINT CHOCOLATE SORBET - BLOSSOM TO STEM
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- In a medium saucepan add the sugar and the mint leaves. Gently press the mint leaves into the sugar to help extract the oils. Add 1 1/2 cups (375 ml) of the water and all of the glucose or corn syrup and salt. Bring to a boil, stirring frequently, until the sugar is dissolved. Remove from heat, cover, and let steep for about 20 minutes. Strain out the mint leaves and discard.
- Return the mint syrup mixture to the saucepan, add the cocoa powder, and whisk to combine. Bring to a boil, stirring frequently. Once it reaches a boil, keep it boiling for about 1 minute, stirring all the while. Remove from heat.
- Place the chocolate pieces in a heat proof bowl. Pour the mint and cocoa mixture over the chocolate and let sit for a few minutes to melt the chocolate, then whisk until the chocolate is thoroughly melted and mixed in.
- Stir in the remaining 3/4 cup (180 ml) water and the vanilla extract. Chill the mixture overnight (or pour the mixture into a zip top bag and submerge in an ice bath for 30 minutes), until it reaches 40°F or below. Sometimes the mixture develops a thick layer on the top as it chills overnight–just whisk it in before you add it to the ice cream maker. Process in an ice cream maker.
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