Sorbet a Go Go

Isn’t this a fabulous time of year?!  St. Paddy’s Day and Cinco de Mayo right around the corner and Easter (my very favorite) and summer soon after.  All come with their own flavors: mint, chocolate, cinnamon and candy, candy, candy.  Here is the perfect dessert to be tweaked for all those times.  You can’t get much easier.  We have all bought those ice cream makers, right?  We’ve had this discussion before!

The basic recipe is for a chocolate sorbet.  You can serve this little treasure to your lactose intolerant or vegan friends. We are all used to fruit sorbets, which traditionally don’t include dairy products, as opposed to sherbets, ice creams, frozen custards, gelatos.  But I digress.

Chocolate Sorbet

2 cups water

1 1/4 cups confectioners’ sugar

1 ½ ounces semisweet chocolate (at least 62 percent)

Combine all ingredients in a small saucepan and heat slowly till combined and chocolate is melted. Freeze overnight, then process in your ice cream maker.

Easy, peasy, right?! Sometimes I replace the water with 2 cups of brewed coffee and let it chill with part of a cinnamon stick.  Very Mexican, perfect for Cinco de Mayo or just call it Cappucino sorbet.  Sometimes I add a bit of peppermint extract to the basic formula and serve it with a candy cane.  Very Christmas-y, but very refreshing in the summer as well.  The texture is very light and slightly icey.  I had one guest liken it to frozen hot chocolate.

Straight or gussied up, this sorbet will quickly become a fave.  It’s easy enough to have in your freezer always, whether for unexpected company or your own Midnight snack!

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