Enjoy the bright chocolate flavor of a refreshing sorbet without unnecessary fat and calories. Chocolate sorbet is prepared on the basis of brewed on cocoa water with sugar. A little cinnamon and vanilla will add to the dessert amazing flavor. Choose the best quality cocoa to the taste of sorbet turned out to be rich and truly chocolate, and a little brewed espresso and coffee liqueur will only emphasize it and amplify. Sorbet is cooked in an ice cream maker and then freezes to desired consistency in the freezer. Share with friends: 
Time: 3 hours 20 minutes. Difficulty: easy Servings: 3 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. Sahara
- 0.5 tbsp. cocoa powder
- 1/4 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/8 tsp coarse salt
- 2 tbsp. water
- 1/4 Art. brewed espresso
- 1.5 tbsp. l coffee liqueur
Recipes with similar ingredients: sugar, cocoa, vanilla extract, cinnamon, coffee, coffee liquor
Recipe preparation:
- In a large saucepan, combine sugar, cocoa powder, vanilla, cinnamon and salt. Stir in 2 tbsp. water and espresso. Heat on simmer until sugar and salt dissolve. Turn off the stove stir in coffee liquor. Pour into plastic containers and refrigerate.
- Freeze the mixture in an ice cream maker according to the instructions manufacturer. Sorbet will still be soft. Put it in a plastic container and put in the freezer for 1 hour or at night, until it is hard enough.
