After much agonizing and many mildly disappointing desserts, we just bought ourselves an ice cream machine. More than excited, we were forced to wait the 24 hours it takes for the cylinder on our home machine to fully freeze, but this morning it was finally cold and we were ready to start plans for icy goodness. During a quick thumb through the included recipes, a dark chocolate sorbet caught my eye, both for sounding delicious and because we had all the ingredients at hand. We had to start the process early in the day, as it needs to rest in the fridge for at least 3 hours.
The first step in a sorbet is making a simple syrup with 3 cups of water, a pinch of salt, and a cup and 2/3 of sugar (we used coconut sugar). After all the sugar is dissolved, we added the 1 and 2/3 cups of cocoa powder, or at least we would have if we had not discovered that we only had a half cup of cocoa left. Since we needed more flavor in the recipe, we decided to spice up the sorbet with a few shakes of powdered chili pepper and, remembering some chocolate lavender brownies we made last week, we added about a tablespoon and a half of crushed lavender. We let the concoction sit in the fridge all day, then strained the mix into the ice cream maker. Twenty minutes later we had a thick and tasty sorbet. Now to wait another 2 hours for it to firm up in the fridge.
For those who just want a recipe:
Chocolate Lavender Sorbet
3 cups water
1 2/3 cups sugar
pinch of salt
1/2 cup cocoa powder
about 1 1/2 tablespoons lavender
crushed chili pepper to taste
Boil water, salt, and sugar until dissolved. Slowly stir in cocoa powder until all of it is mixed in, crush lavender and add, shake on crushed chili pepper. Cover and set in fridge to cool, at least 2 hours. Strain the mix and add to ice cream maker. After the sorbet has thickened, move to a freezer safe container and put in the freezer until it is as firm as you like.