1. It's hot outside
2. I love chocolate
3. I have an ice cream maker that I never use
(I also have some knowledge of partial differential equations, but that's where the nerd part comes in. We'll leave that out of the food blog :-P)
Knowing these things, I can only come to one conclusion- something cold and chocolatey must be concocted used said ice cream maker. And stat. (Yes, I said stat- apparently I became Doogie Howser over the summer- moving on)
I don't claim to be an expert. No, I don't know the difference between ice cream vs. custard vs. frozen yogurt vs. sorbet vs. sherbet. But I know this sorbet, whatever makes it qualify as a sorbet, is crazy simple and crazy good. (Its has espresso in it- it has to rock!)
Recipe from Skinny Taste
What You'll Need:
2 1/4 cups Water, divided
1/2 cup Sugar
pinch of Salt
1/2 cup Unsweetened Cocoa Powder
1/4 tsp Vanilla Extract
1/4 cup Freshly Brewed Espresso
What To Do:
1. In a sauce pan, combine 1 1/4 cup water, sugar, salt and cocoa powder and warm over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
2. Remove from the heat, and stir in the vanilla and espresso. Add the remaining 1 cup of water.
3. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. (Mine went for about 20 minutes). I added a handful of mini chocolate chips that I had around at the end and let it go in the ice cream maker for another 5 minutes. Transfer to a freezer safe container and enjoy!
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