People often mistake Italian ice for sorbet. And sorbet is sometimes confused with sherbet.
Some sorbets and sherbets have alcohol in them, and this can lower the freezing temperature, which could lead to softer texture. In Australia and the UK, sherbet means fizzy powder, and only the term sorbet is accepted.
While ice cream is dairy-based with air copiously whipped in, sorbet doesn’t have any of those, creating a dense product bursting with flavor. Sorbet is served as a non-fat or low-fat alternative to ice cream.
Here’s a chocolaty version of it!
• 1 cup sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 cups water
• 1/4 cup brewed espresso (1 shot)
• 1 1/2 tablespoons coffee liqueur
Combine the sugar, cocoa powder, vanilla, cinnamon, and salt in a large saucepan. Add water and espresso, stirring until well mixed. Cook over low heat until sugar is dissolved. Remove from heat and stir in the liqueur. Refrigerate until very cold.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions. The sorbet will remain soft. Transfer into a separate container and freeze for at least 1 hour or overnight, until it has hardened enough to scoop.
Tags: chocolate sorbet
, frozen dessert
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