Chocolate Sorbet
Posted in Frozen on Mar 13,2010 |
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“It’s a healthy dessert. Try it!”
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INGREDIENTS
2 cups water
3/4 cups sugar
1/2 cup cocoa powder (preferably Dutch process)
1 1/2 tsp. instant espresso powder
1 tsp. vanilla extract
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DIRECTIONS
- Whisk the first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil.
- Stir in espresso powder and vanilla. Chill.
- Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
- Transfer sorbet to container and freeze until firm.
- Note: It can be prepared 3 days ahead.
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