Chocolate sorbet - vegan

Whether you're vegan or not, this chocolate frozen dessert is for you if you're a chocolate lover. It would work brilliantly as a ripple through a vanilla ice cream if you aren't vegan. 

It is very easy to make, using one pan and a freezing receptacle. If you have an ice cream maker it's an absolute doddle.

If you would like it a bit softer, add two tablespoons of alcohol after the chocolate, vodka or other flavour of your choice. If you want it lighter with bigger crystals add another 1/2 cup of water at the beginning of the method.

Chocolate sorbet

Ingredients
300g caster sugar
350ml / 2 cups strong coffee
1 cup water
1 tsp vanilla extract
3/4 cup cocoa powder
150g dark chocolate - that's about 1/2 bar

Method

You'll need 

• a saucepan
• a whisk 
• a large shallow fridge container (or an ice cream machine)

• break the chocolate into small pieces and set aside
• put water, coffee, sugar and cocoa powder into a saucepan, put over a medium heat and whisk until the sugar has dissolved
• add the vanilla and chocolate, as they melt into the hot liquid beat together until smooth
• let the mixture cool before freezing - if you're using a fridge container take it out of the freezer every 20minutes until it has the consistency you want

get the sorbet out of the freezer 20 minutes before you want to eat it

It's great with:

• cantucci biscuits
• orange segments
• vanilla ice cream or yoghurt
• banana bread

lemon granita or sorbet

I eat it looking at this view from my hammock

On a hot day this ice will make you happy, it's softly sweet and has a refreshing bite. Actually it's a recipe for happiness in any weather, I have been known to eat it until my tongue goes numb. 




When made, this concoction may look like ice cream, but there is no milk in it. It uses a syrup and adds a tantalising teaspoon  of orange blossom water. You don't need an ice cream machine to make it either, you can freeze it in a container and as it freezes smash it up a bit, several times with a fork. Low tech is good.

3-3/4 cups water

1-1/4 cups sugar

1 T. orange blossom water

1-1/4 cups lemon juice

• Put water in a pan with the sugar and boil together for a few minutes, stirring until the sugar has dissolved. It doesn't take long - don't let it turn to caramel. 
• Leave to cool and add orange blossom water and lemon juice. 
• Stir well and pour into a fridge container or ice trays. 
• Cover with lid or foil foil and place in the freezing compartment of the refrigerator, set at the lowest setting. 
• As the ice freezes a little, mash it up lightly with a fork without removing it from the trays,  to reduce the size of the crystals. Repeat a few times at 1/2-hour intervals. 
• Transfer from the freezer to another part of the refrigerator about 20 minutes before serving. 

You can fill scooped-out lemon halves with the sorbet to serve. Or use bowls.


Serves 6. Or fewer if you are greedy.


This is something you can serve in small amounts between courses, to clean the palate. Only if you are feeding people with vast appetites of course.


You can make an excellent slushy with this sorbet. Put the ice in a glass and add a shot of water, stir and consume using two straws in the traditional manner.


Also delicious with a ginger biscuit - recipe to follow.

I use an ice cream machine and it makes a beautiful smooth white sorbet. It is also kind enough to roll it into four portions, that look like ghostly tennis balls.

If you keep it frozen for more than a day then it'll need to soften longer before eating, or you will break spoons.



I also make it with alcohol - two tablespoons added to the ingredients is plenty, if you use more it will make the whole less icy. If I use whisky I leave out the flower water, with rum and vodka I leave it in.