Favorite recipe for chocolate sorbet (or cocoa sorbet)?
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?
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)
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...
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!