Wednesday, February 2, 2011

Chocolate sherbert

I found this recipe and OMG!
***If you can't get unsweetened cocoa as in baking cocoa, not even at a bulk food store, then you can use less sugar.

Chocolate Sherbet
Serves: 4
Cooking Time: 5 min
* 1/4 cup unsweetened cocoa
* 6 tablespoons sugar
* 1/4 cup hot water
* 1 cup milk
* 2 tablespoons cold water

1. In a small saucepan, combine the cocoa and sugar over low heat. Slowly stir in the hot water. Continue stirring over low heat for 2 to 3 minutes, or until the sugar is dissolved and the mixture is warm.
2. Remove from the heat and gradually stir in the milk. Pour into a 7” x 11” baking dish, cover, and freeze for 3 to 4 hours, or until firm.

3. Break up the frozen mixture and place in a food processor that has been fitted with its metal cutting blade, or in a blender, along with the cold water. Process for 2 to 3 minutes, or until smooth and light-colored. Pour into an airtight container, seal, and freeze for at least 2 hours, or until set.
I suggest making a double batch because it disappears so fast!


No comments:

Post a Comment