Friday, June 10, 2011
There's no dairy in this magnificent sorbet (if you leave out the optional whipped cream).
Smooth, luscious, and so very, very VERY chocolaty*And* made from easy pantry staples.
I'm sharing the recipe from David Lebovitz's The Perfect Scoop
In a large saucepan, whisk together:1 1/2 c. water
1 c. sugar
3/4 c. Dutch-process cocoa (please find yourself some good dark cocoa for this--worth it!)
a pinch of salt
Bring to a boil, whisking, and let boil for 45-50 seconds
.Turn off the heat and stir in:6 ounces semi-sweet chocolate (I use dairy-free chocolate chips) til melted.
Then stir in:3/4 c. water
1/2 t. vanilla
Now pour it all in the blender and blend for 15 seconds.
Stick it in the fridge until it's quite cold (I mix it up in the morning and freeze it in the afternoon)
.When it's deeply chilled, put it in the ice cream maker.
Then if you want, top it with coffee granita (4 cups of strong coffee, 1 1/2 cups of sugar, stirred together every half hour or so while it freezes in a plastic container in the freezer).
SOOOOOO good ! If you are on a GFCF diet this is a wonderful treat!