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Chocolate Chai Sherbet

Scott Peterson
Yield About 5 cups (serving size: 1/2 cup)
NOTES: Liquid chai is available in many supermarkets and natural-foods stores.Prep and cook time: About 20 minutes, plus at least 6 hours to chill and freeze.


  • 3 1/2 cups chai tea (see notes)
  • 1/4 cup sugar
  • 8 ounces chopped bittersweet chocolate
  • 3/4 cup half-and-half
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves

Nutrition Information

  • calories 155
  • caloriesfromfat 58 %
  • protein 2.1 g
  • fat 10 g
  • satfat 5.5 g
  • carbohydrate 19 g
  • fiber 0.5 g
  • sodium 10 mg
  • cholesterol 6.7 mg

How to Make It

  1. In a 3- to 4-quart pan over high heat, stir chai tea and sugar until boiling. Remove from heat. Whisk in chocolate, cover, and let stand 10 minutes. Uncover; whisk to combine. Whisk in half-and-half and the cinnamon, cardamom, and cloves. Cover and chill until cold, at least 3 hours or up to 1 day.

  2. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

  3. Nutritional analysis per 1/2 cup.