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Favorite recipe for chocolate sorbet (or cocoa sorbet)?

bella_sarda Jul 13, 2010 08:43 AM

I have found recipes by Alice Medrich (in Pure Dessert) and Mark Bittman (How to Cook Everything) that look very similar: both use cocoa only, with water and sugar and vanilla extract, plus optional other flavorings (rum/vodka). Then there is a recipe credited to Claudia Fleming on the Scharffen Berger website, that uses cocoa and a hefty amount of bittersweet chocolate, along with sugar and water. Has anyone tried these? Comments on the best one? How long does it hold in the freezer?


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  1. queenscook RE: bella_sarda Jul 13, 2010 09:53 AM

    I can't speak to the recipes you cited; I will only say that the following recipe is delicious. As far as how long it lasts, I have forgotten there was "leftover" in the freezer and weeks later it was fine. Fresher is probably better, but it certainly lasts.

    1 1/4 cup sugar
    2 1/2 cup water
    5/8 cup cocoa
    5 oz. semisweet chocolate

    Combine sugar and water and bring to a boil. Remove from heat and add cocoa and chocolate. Whisk until melted and smooth.
    Put in fridge or freezer until it cools. Whisk, and then process in ice cream maker. (Makes approx. 1 quart)

    Rocky Road variation: add marshmallows and nuts (I use pecans)

    3 Replies
    1. re: queenscook
      katecm RE: queenscook Jul 13, 2010 10:14 AM

      This looks a lot like David Lebovitz's version, just slightly different measurements, and it is extraordinary. It lasts a long time. I actually found that it maintained its texture far longer than any other ice cream or sorbet I've ever made. Plus, a little goes a long way: http://smittenkitchen.com/2008/07/cho...

      1. re: katecm
        bella_sarda RE: katecm Jul 13, 2010 11:02 AM

        Thanks! I trust Smitten Kitchen and David Lebovitz 100%, so I will definitely go with that one. Only question is whether to make 1 quart or 1.5 quarts. More is better!

        1. re: katecm
          queenscook RE: katecm Jul 13, 2010 01:15 PM

          The difference in measurement may be due to my increasing the recipe by 25% so it would make a full quart. The original recipe I had (got it in some newsletter, so I don't know if it was originally Lebovitz') called for 1 c. sugar, 2 c. water, 1/2 c. cocoa, and 4 oz. chocolate, but it didn't fill the quart containers I keep my homemade sorbets in, so I increased the amounts. And, yes, more of this is definitely better!

      2. w
        wonderwoman RE: bella_sarda Jul 13, 2010 03:01 PM

        my ratio is 1 part sugar to 1 part cocoa to 2 parts water. pinch of salt, splash of vanilla.

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