| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 10 min |
| Yield: | 3 servings |
Ingredients
- 1 cup sugar
- 1/2 cup very good cocoa powder (recommended: Pernigotti)
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 cups water
- 1/4 cup brewed espresso (1 shot)
- 11/2 tablespoons coffee liqueur (recommended: Tia Maria)
Instructions
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 400 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 5 g |
| Sugar | 79 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 92 mg |
Reviews
A great chocolate sorbet. I used Valrhona cocoa powder. I don’t keep coffee liqueur, not a fan of it in cocktails. I substituted amoretto for a complementary flavor. It was very good. I will try grand marnier next time, or frangelico for variety.
Easy and delightful served over fruit. Instead of the cinnamon I used cayenne pepper. It’s a surprise kick to the cold and sweet sorbet.
Great taste and texture. We did not find it overly sweet and I am not a huge sweets lover. Next time…oh yes, there will most definitely be a next time, I will use cayenne to replace the cinnamon. A grown up version of a childhood favorite.
very very nice. used lt. cocunut milk and 1/4 cup of honey and a banana plus a lttle stevia to avoid the sugar. also added some bittersweet choc chips 60% chocolate
I followed the recipe, using Guittard Cocoa Rouge and Patron XO Cafe coffee liqueur. The cinnamon is definitely a noticeable flavor note, but it adds to the complexity of the sorbet. I think it’d be fun to add a little cayenne to the mix, too. I will keep this recipe on hand and change it up to suit my mood and the season. I can see this with fresh mint, orange, more coffee, red wine, ginger…whew! Possibilities are endless! What a great base recipe from Ina. She’s one of the few hosts whose recipes are always spot on. Thanks for sharing!
I love it! Easy, very easy! I substituted sugar for a cero calorie susbtitute, and used no sugar cocoa, so now I have absolutetly light chocolate ice cream. I won’t have any inconvenient in finishing it all by myself…:)
I use a pure Belgium cocoa, it is stronger than the ones you buy in your local store. The sugar ration is perfect for that type of cocoa.
There is a reason why sorbet does not have dairy such as cream, milk or eggs. Simply because it would no longer be sorbet. You may enjoy the taste but you are enjoying something that you have turned into either sherbert or ice cream. Sorbet (or Granita) consists only of frozen fruit juice or flavored water and sugar. Ignorance is bliss!!
Followed the suggestions in some comments and only used 3/4 cup sugar, which was plenty. Cut down on the cinnamon, but it was still too strong. Next time I will leave out the cinnamon. Also used 11/2 cup water and 1/2 cup heavy cream as someone had suggested. Very good and refreshing- not too heavy. Will definitely make again!!
I really love this recipe, it’s very easy, it’s vegan, and delicious. The first time I followed the recipe, but it was a bit too sweet, so now I put a bit less sugar, and add the zest of one orange. It makes all the difference, it’s really good!