Oh HEY there Day 22 – I haven’t forgotten about you. You, Mr. Mocha Sorbet of Day 22 was absolutely delicious. So much that, by day 30, it’s all gone. Let’s be real…by day 25, you were gone. No joke. This delicious recipe barely lasted 3 days in my chocolate-craving house.
Adapted from this post (of one of my favorite bloggers), I made my own twist on this delicious Mocha Sorbet – using the same technique I used when I made my raspberry granita – because I still don’t have an ice cream maker. Let’s be real…they don’t grow on trees, and they’re kinda pricey… Santa?? 🙂
I have to say, when I wanted chocolate over the course of those three days, this sorbet hit the spot. AMAZING.
1 Cup sugar
1 Cup brewed espresso (or coffee)
1 Cup water
1 Cup milk
1/4 Cup dutch-process cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
1. Heat everything in a pot on the stove until the sugar is melted, and everything is mixed.
2. Put the mixture in the fridge to cool completely.
3. Pour the mixture into a 9 1/2 x 11 baking tin and use this process to create the sorbet. OR…if you actually HAVE an ice cream maker – use that too. It works.
Have you made any sorbets or granitas lately? I would love to hear about it!