| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Desserts, Ice cream | 1 | Servings |
INGREDIENTS
| 5 | c | Cold water |
| 9 | oz | Good quality semi-sweet chocolate;, chopped fine |
| 10 | oz | Granulated sugar |
| 7 | oz | Good quality European cocoa powder |
INSTRUCTIONS
Bring water and sugar to a simmer in a saucepan large enough to hold all of the ingredients Stir in or whisk in chocolate. It does not have to dissolve fully at this point. Whisk in cocoa powder. Allow to cool to room temperature. Strain through a fine sieve or strainer. Store in frig until ready for freezing. To freeze: Freeze in an ice cream freezer according to the manufacturer's directions. Don't fill the cylinder more than half full for best results. NOTES : Notes: Sorbet is best eaten the day of freezing. If stored overnight, check firmness and temper by stirring, if needed, before serving. Recipe by: Michael O'Connor, Canoe Restaurant Vinings,GA Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on Aug 06, 1998, converted by MM_Buster v2.0l.
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