When our fearless leader, Kristen of We Are THAT Family, deemed this Works For Me Wednesday "Summer Recipes Edition," I knew just what I would make!
This Chocolate Sorbet comes from The Ultimate Ice Cream Book by Bruce Weinstein (great book). It's so simple and so decadent tasting, I don't know why I don't make it ALL THE TIME!!!
3 ingredients...that's it. It's dairy-free, gluten-free, fat-free, but more importantly....IT'S GOOD!!!
(adapted from The Ultimate Ice Cream Book)
2 c. water
1 c. sugar
1 c. dutch-process cocoa powder
Combine the water and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and continue whisking until the mixture comes to a simmer. Simmer for 3 minutes, whisking constantly.
Remove from heat and strain into a bowl. Let cool several minutes on the counter, then transfer to the refrigerator to chill at least 2 hours or overnight.
Stir the mixture and add to your ice cream machine, following the manufacturer's instructions. Remove and place in a freezer safe container; press plastic wrap down onto the top to prevent freezer-burn. Let harden a few hours. ENJOY! :)
A few more ice cream recipes to cool you off this summer:
Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [read more here >>]