Sunday, February 14, 2010

CORRECTION TO CHOCOLATE SORBET

I didn't give quite the proper directions for the way I made the sorbet, in yesterday's post. So, please ignore it, and use these instead.

This is MY way of making it, not the recipe's way. My way turned out really really really good, and is darned near foolproof for anyone who, like me, does NOT have an ice cream maker. In fact, I don't know if this would work in an ice cream maker or not,lol.

........................................JB's Chocolate Sorbet.....................................................

1 cup granulated white sugar
2 cups boiling water
3/4 cup unsweetened cocoa powder(I use Hershey's, and NOT the Dutch processed kind...I hate that stuff, lol.)
1/4 tsp. salt(I didn't use it)
1 tsp. vanilla

Mix the sugar and cocoa together in a medium-sized bowl, until they are well blended. Add the salt if you're using it, and stir it well. Pour the boiling water over all of it, and stir stir stir, until the sugar and cocoa are dissolved. Be sure to stir from the bottom up, as the cocoa tends to lump and sink to the bottom of the bowl. Let this sit on your counter, or, if you prefer, in your 'fridge, until it's cool to the touch, and that's when you stir in the 1 teaspoonful of vanilla. Pour the mixture into a shallow container and freeze. Stir every 30 minutes or so, until the desired consistency, about 2 hours.

What I use for containers isn't flat, but the sorbet is usually ready to eat in about an hour and a half. My containers originally held 3.5oz. of goat cheese, but they hold about 3/4 of a cup of sorbet.

So, that's the corrected version. I think that if you're pouring it into a flat pan to freeze it, you could probably stir in some chopped nuts(I'd use cashews, youcan use what you want. How about Macadamia nuts? I love those, and can't usually afford them)or maybe some shredded coconut? You can add more sugar and less chocolate, too. Or less sugar and more chocolate. Make the recipe your own.
Until next time, God bless.

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