chocolate sorbet

As summer days give way to back to school shopping and eventually thoughts of fall, I want to offer up one more frozen treat recipe. I really love my ice cream maker and will make ice cream and sorbet year round but, naturally, this is the season when I crave it. I am also including some pictures of my ice cream maker because, frankly, it is too adorable!

 My husband bought it for me as a 2nd anniversary present and I was so thrilled. I like it's cheery red color. But I love any kitchen appliances. Do you remember the scene from "Father of The Bride" where the whole wedding is almost called off because the groom buys the bride a blender? I first saw that as a kid and even back then I thought she was crazy.

I have learned many things from The Barefoot Contessa and one of them is to be conscious of flavor- for example, that chocolate things should really taste like chocolate. I know that sounds a bit silly, but think about it, haven't there been times when you've tasted something supposedly "chocolate" only to taste just sugar? Ina Garten talks about "turning up the volume" in her cooking and I think this sorbet is a great example of that. It does not have any cream in it but the cinnamon and espresso give a rich full roundness to the chocolate. The result, I feel, is more refreshing than chocolate ice cream. Do not panic, I still love chocolate ice cream, but I feel strongly in giving this sorbet a try.
Also, there is little to match the magic of pulling homemade sorbet out of the freezer to offer a friend (or yourself).

Chocolate Sorbet

1 cup sugar
1/2 cup very good cocoa powder (Ina recommends Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
1 1/2 tablespoons coffee liqueur (Ina recommends Tia Maria, I have a bottle of Starbucks coffee liqueur that only sees the light of day when I am making this)

 1) In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups of water and the espresso. Cook over low heat until the ingredients are dissolved.

2) Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

3) Freeze the mixture in an ice cream freezer according to manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.