While it’s too hot to bake around here, it’s never too hot for sorbet! What do you need to know?
This is beyond rich, especially for a sorbet. I loved it!
Such a great dessert. I loved how you could use any milk you had on hand. I used 1% and loved it. So delicious!
Mine didn’t get too firm even after a night in the freezer. But that’s to be expected right?
I’ve made this twice and will make it again before next week. I used coconut milk the first time, then lite coconut milk. Next I’m going to use skim milk. One of my favorites!
This is really tasty, really rich and mine didn’t freeze up very firm (should be tricky to photograph :P) I added peppermint extract and wanted to add pieces of crumbled candy cane but decided against it. LOVE the coconut milk idea!!
I couldn’t tell the difference between the regular coconut and the lite milk. I like to save every fat calorie where I can. ;)
You’re right, I think it took a total of 2 minutes for my scoop to melt away into practically nothing. :p
If you don’t have an ice cream maker, I recommend cranking up the freezer to a higher setting and placing the sorbet in a wide, uncovered container overnight. It will still be soft, but the texture will be firmer and should hold longer.
This recipe is beyond easy. I cut the sugar by a bit which worked well with my 70% chocolate. I’d say use the good stuff for this recipe, if you have any, because the taste of the chocolate really stands out.
I made this three times. Two times with 70% and once with 60%–definitely like the 70% better.
Gonna get to this tonight..while doing the laundry. Yay.
Any word on next month’s recipes?
I’m getting ready to churn mine now. Just a suggestion for those who haven’t made theirs yet–add a bit of salt. I went with 1/4 teaspoon of kosher salt, but even a pinch or two would be good.
I made mine with 70% Valrhona and it is to die for!!! Definitely not taking this to work.
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