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Scott Peterson Photo by: Scott Peterson

Chocolate Chai Sherbet

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.

Sunset JULY 2004

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 58%
  • Protein: 2.1g
  • Fat: 10g
  • Saturated fat: 5.5g
  • Carbohydrate: 19g
  • Fiber: 0.5g
  • Sodium: 10mg
  • Cholesterol: 6.7mg

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Chocolate Chai Sherbet Recipe