Bitter Cocoa Sorbet Recipe – a delicious recipe with vanilla pod, water, castor sugar, Dutch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
Split vanilla pod in half.
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2
Place water, sugar, cocoa and vanilla pod in a medium saucepan, bring to the boil and boil for about 3 min.
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3
Pour into a bowl and cold.
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4
Throw away vanilla pod.
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5
Place cool preparation into an ice-cream maker and churn till ready.
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6
Store in a covered container in the freezer till required.
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7
It keeps well for 3-4 days, but the fresher the better.
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8
If you don't own an ice cream maker, pour the preparation into a stainless steel bowl and place it in the freezer.
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9
When it starts to set, whisk for 10 seconds.
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10
Return to the freezer and whisk again when it starts to set.
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11
When the sorbet is too hard to whisk it is ready.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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