What I love the most about Leah is that she’s genuine and funny, and of course, her recipes and creative talent, she sure has lots of it! You’ll be hooked once you visit her blog, so hop on over! But before, let’s talk about how yummy does this ice cream looks? Thank you Leah so much for sharing this recipe!
Chocolate Sorbet
I have a small summer problem; I crave ice cream on a daily basis. You see my ice cream maker sits on the counter; staring at me and quietly whispering make ice creammm all day long. (Please tell me your appliances whisper to you as well) Anyway, the weather has been miserably hot in Los Angeles and the only logical solution is to give in to my cold cravings and make a large batch of Chocolate Sorbet. With just a hint of sweet cinnamon and coffee, this Chocolate Sorbet is rich, delicious, and so indulgent, you might just forget it doesn’t have any cream. Now that’s a dessert I don’t mind craving!
-Leah
Chocolate Sorbet- recipe adapted from Barefoot Contessa at Home
2 cups sugar
½ cup cocoa powder
½ cup dark cocoa powder
½ tsp pure vanilla extract
¼ tsp cinnamon
¼ tsp kosher salt
½ cup very strong coffee
1 Tablespoon coffee liqueur, optional
In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 4 cups water and the coffee. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur (if using). Transfer to plastic containers and refrigerate until very cold.
Freeze the mixture in 2 batches in an ice cream machine according to the manufacturers directions. Place sorbet in containers and freeze for one hour or overnight, until firm enough to scoop.
* Freutcake Tip: To keep sorbet from melting as quickly, try freezing ice cream bowls before serving!
Photos by Freutcake