Mocha Sorbet
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
You will find this nondairy sorbet every bit as rich-tasting and satisfying as ice cream.
Ingredients
- 2-1/2 cups (625 mL) hot coffee
- 1/2 cup (125 mL) granulated sugar
- Pinch salt
- 3/4 cups (175 mL) Dutch-processed cocoa
- 1 bar (100 g) Lindt 70% cocoa chocolate, chopped
- 2 tbsp (30 mL) amber or dark rum (optional)
Preparation
In small saucepan, bring coffee, sugar and salt to boil. Remove from heat; whisk in cocoa and chocolate until blended. Through fine sieve and discarding any solids, strain; if using, stir in rum. Let cool. Refrigerate until chilled, about 2 hours.
Pour into ice-cream machine; freeze according to manufacturer's instructions. Or pour into 9-inch/2.5 L square metal cake pan and freeze until almost solid, about 1-1/2 hours. Break up and transfer to food processor; purée until smooth. Scrape into airtight container; freeze until firm, at least 4 hours or for up to 2 days.
Makes 6 servings.
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