Chocolate-Chambord Sorbet

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.

Chocolate-Chambord Sorbet

Yield: 1½ quarts

4 cups water
1 cup sugar
½ cup cocoa powder
Pinch salt
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.

3 thoughts on “Chocolate-Chambord Sorbet

  1. I am a devotee of Amarula, that delicious South African fruit, which, when fermented, the elephants and other animals get drunk on (the video is hysterical). And especially so when it is mixed with a spirited rum; I like Appleton Special (more fire than the Estate version). I’ve coined the phrase “Rum-arula”. I think it might make a sublime ice cream.

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