How you doin’? It’s coming on the end of summer and it’s time to cool off a bit with a bowl of chocolate sorbet and berries.
What is a sorbet? Sorbet is typically a fruit ice made with water, sugar, and fruit purée. It is the perfect showcase for chocolate, as well. You'd never guess this rich, creamy, frozen dessert is dairy-free (not to be confused with American sherbet that may be made with traces of dairy). Chocolate sorbet is a dessert every cook should have in their recipe file. It is easy (time consuming, when you add the time for freezing) to prepare and irresistibly creamy. But most of all, it’s extremely versatile because it pairs beautifully with almost any fresh summer fruit.
It is believed that sorbets originated in ancient Persia. Originally, sorbets were made from dried fruit and flowers mixed with sugar—lemons, roses and violets were favorites (not chocolate because they hadn’t brought cocoa back from the new world yet). As early as 1670, Café Procope opened in Paris and began selling sorbets.
Bittersweet Chocolate Sorbet
Prep time: 30 minutes
Cook time: 15 minutes
Chill time: 1 to 6 hours
Freeze time: 20 minutes
Yield: 4 servings
2 cups water
1/2 cup granulated sugar
1/2 cup honey or corn syrup
3 ounces bittersweet chocolate, chopped
2/3 cup Dutch-processed (alkalized) unsweetened cocoa powder (I prefer Guittard Dark Cocoa)
1-1/2 teaspoons pure vanilla extract
Garnish: 2 cups fresh berries (if using strawberries, hull and quarter) fresh mint
Optional accompaniments: Angel food or pound cake.
Covid-19 Quip of the Day: "If I had only known in March it would be my last time in a restaurant, I would have ordered dessert.”
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