| 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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