Chocolate Chai Sherbet

Scott Peterson
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.

Yield:

About 5 cups (serving size: 1/2 cup)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.

Nutritional analysis per 1/2 cup.

Note:

July 2004