***Whew, it's been a scorching summer here in Alabama, with record-breaking temperatures and sunny days. I don't know about you, but I am looking forward to the cooler days of the fall season - filled with pumpkins, beautiful foliage and dishes made with apples, pears and butternut squash!
Around here, one of the best ways to beat this summer heat is a cold, refreshing bowl of ice cream or sorbet....homemade, of course! This Dark Chocolate Sorbet is quite simply amazing. It only has 1 gram of fat per serving, but you wouldn't know it by tasting a bite! It's decadent but won't make you feel guilty after you down a bowl.
Plus, there are only 5 ingredients...water, sugar, salt, cocoa powder and vanilla extract. Sorbet doesn't get much better than that, especially if you have an automatic ice cream maker to do most of the work.
If these hot summer days have you hot and sunburned, try a bowl of this sorbet. It will cool you down and put a smile on your face in no time!
Dark Chocolate Sorbet
Source: Cuisinart Recipe Booklet
Ingredients:3 cups water
1²∕³ cups granulated sugar
1²∕³ cups cocoa powder, sifted
1 teaspoon pure vanilla extract
Prepare a simple syrup with the water, sugar and salt by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.
Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight.
Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.