Welcome back to frozen treat month! All of July Badger Kitchen will be featuring frozen treats, just in time to help cool off in the summer heat! Although here in Madison it's a bit on the cooler side this week, this chocolate sorbet will be perfect for when the sun comes out this weekend!
I'm not going to lie, I was a bit discouraged with this month's theme. I pouted to my fiancé that I wouldn't be able to pull off a good frozen treat without an ice cream machine. I joked around to him saying that if this recipe didn't work, I was going to buy frozen sorbet from the store and take pictures of it as if it were my own. Luckily, that was not the case. This recipe proved my pessimistic self that even with simple ingredients and simple kitchen tools, I could pull off a pretty darn good frozen treat!
This dark chocolate sorbet is not like normal fruit flavored, refreshing sorbet, but I can tell you it will still be a hit! It has a rich, intense chocolate flavor that pairs nicely with its creamy, cold texture. And as an added bonus, it's dairy free! Anyone lactose intolerant or who chooses to eat dairy-free, this is an excellent alternative to ice cream. Get your spoons ready!
Recipe from King Arthur Flour
1 c. granulated sugar
2/3 c. cocoa
pinch of salt
1/2 c. semisweet chocolate chips
2 1/4 c. water
1 tsp. vanilla extract
2 tbsp. vodka
1. Combine all ingredients, except vodka, into a saucepan over medium heat.
2. While stirring often, bring mixture to a boil allowing the sugar, cocoa and chocolate chips to dissolve.
3. Once everything is dissolved, transfer to an 8x8 dish and freeze for 2 hours.
4. Using a spoon or fork, stir mixture around and bring the frozen crystals to the center of the dish. Return to freezer and stir mixture around every hour or so until sorbet is nearly firm.
5. Add the vodka and mix again. Transfer sorbet to a container and cover. Continue to freeze until it is firm to your liking. I allowed it to freeze overnight.
6. Serve with your favorite fruit or ice cream toppings!