At the start of summer, McClatchy News Service writer John Tanasychuk asked Hedy for a recipe to include in an article on desserts that incorporate alcohol. Now that her recipe for Chocolate-Chambord Sorbet (below) has done the national newspaper circuit, what other spirits would you like to see in Hedy’s sweets? Let us know in the comments.
Yield: 1½ quarts
4 cups water
1 cup sugar
½ cup cocoa powder
8 ounces dark chocolate, chopped
3/4 cup Chambord (raspberry-flavored liqueur)
Heat the water, sugar, cocoa powder and salt in a medium saucepan over low heat.
Whisk the ingredients together and raise the heat to medium. Bring the mixture to a boil and remove the pot from the heat. Add the chopped chocolate and the Chambord off the heat. Stir to completely dissolve the chocolate.
Pour the mixture into a heat-proof container and allow to cool at room temperature, stirring occasionally.
Do not chill the mixture or you will have a grainy final product. This mixture may be made the day before and left covered on the kitchen counter.
Pour the mix into the ice cream machine and follow manufacturer’s instructions.