One day while scouring the internet for an “I-need-chocolate-and-I-need-it-fast” recipe, I stumbled across this gem. I made a small batch about a week ago and yet there is three-quarters of the batch still in the freezer. Now I’m not saying this isn’t good enough to devour in a week, what I’m saying is, IT IS INCREDIBLY RICH. I could only eat a 1/4 cup the times I had it, which is saying something coming from someone with a severe sweet tooth. It is dairy-free, gluten-free, and fat-free but by no means healthy.. however, if you’re only eating a 1/4 cup each time it isnt a bad treat for when you need a serious (summertime!) chocolate fix. And it is a cinch to make.
2 cups water
1 cup sugar (I used a few tablespoons less)
1 cup cocoa powder
Combine the water and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and continue whisking until the mixture comes to a simmer. Simmer for 3 minutes, whisking constantly.
Remove from heat and strain into a bowl. Let cool several minutes on the counter, then transfer to the refrigerator to chill at least 2 hours or overnight.
Stir the mixture and add to your ice cream machine*, following the manufacturer’s instructions. Remove and place in a freezer safe container; press plastic wrap down onto the top to prevent freezer-burn. Let harden a few hours.
*If you do not have an ice cream maker, try transfering to freezer after it cools in refrigerator and once completely frozen, transfer to blender. And repeat until it looks like sorbet. I haven’t made it this way, but it SHOULD work.
Mango is hands down my favorite fruit. So when I figured out how simple it was to make sorbet AND very ripe mangoes were on sale, I knew what would soon be churning in my ice cream maker. After turning my kitchen yellow from the mango juice (they are a pain to peel and cut up) and making the simple syrup, the sorbet was on its way.
This is an extremely basic recipe found just about anywhere on the internet and in cookbooks, but it is so refreshing and delicious. And it makes a very large batch of sorbet.
Mango Lime Sorbet
1 cup sugar
1 cup water
Zest from one lime
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
Put the mango pieces, sugar water, and lime juice into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
Put the chilled lime mango purée into your ice cream maker. Process the mixture in your ice cream maker according to manufacturer’s instructions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
Thanks all for reading! If you have any questions, don’t hesitate to ask.
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