Desserts & Drinks
Chocolate Sorbet
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Low in fat but high in cocoa powder, this bittersweet chocolate sorbet is for true chocolate lovers only. Spread it between two low-fat grahams to make it into an ice cream sandwich.
Serves 8
Ingredients
2 cups water
1 cup granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 cup chopped almonds
Directions
In a large saucepan, combine all ingredients except almonds. Bring to a boil then simmer 2 to 3 minutes stirring occasionally until the mixture is smooth and thick. Cool to room temperature.
Refrigerate 4 hours or more, stores for up to 3 weeks in an airtight container in the freezer. Sprinkle with almonds before serving.
Make It A Meal
Serve with Israeli Chicken Cutlets, Yucca Fries.
Wine Pairing
Sangria
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3 comments for “Chocolate Sorbet”
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January 23, 2010, 12:49 am
do you always use real sugar in your recipes?
January 24, 2010, 4:40 pm
Correct, I don’t use artificial sweeteners. Essentially sugar is sugar, meaning brown sugar, white sugar, and honey all work in the body the same way, so there indulge in moderation.
March 17, 2010, 2:16 pm
Thank you! I’ve been searching for chocolate with coriander since my husband brought me a Jeff de Bruges confection from Paris 5 years ago. It seems like many people here in the States can’t even imagine the pairing. I hope your sorbet will be the answer to my quest!