Bittersweet Chocolate Sorbet

Bittersweet Chocolate Sorbet Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This indulgent bittersweet chocolate sorbet has such deep chocolate flavor and rich consistency, no one will believe it's low-fat!  Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 25 %
Fat 7.1 g
Satfat 4.3 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 52.8 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 2 mg
Calcium 10 mg

Ingredients

2 1/2 cups water
1 1/4 cups sugar
1/2 cup unsweetened cocoa
3 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract

Preparation

Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.

Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Note:

Donata Maggipinto,

October 2004
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