Hot days call for cool treats. Who am I kidding? I would eat this on any day regardless of temperature!
| Chocolate Chambord Sorbet 4 cups water 1 cup sugar 1/2 cup cocoa powder 8 ounces dark chocolate, finely chopped 3/4 cup Chambord (raspberry-flavored liqueur) Heat the water, sugar, and cocoa powder in a saucepan over low heat. Bring the mixture to a boil and then REMOVE FROM HEAT. Slowly add the chopped chocolate stirring constantly. Add the Chambord while continuing to stir. Make sure the chocolate dissolves completely. Pour the mixture into a glass bowl and allow to cool at room temperature, stirring occasionally. Do not chill the mixture or you may end up with a grainy final product. Pour the cooled mix into an ice cream machine. To finish the sorbet follow the machine manufacturer’s instructions. |
You can also try this recipe substituting a coffee liqueur for the raspberry liqueur.
Enjoy!
