nutritional information

Per 1/2-cup serving:

  • Calories: 247
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 5 g
  • Carbohydrates: 48 g
  • Cholesterol: 0 mg
  • Sodium: 156 mg
  • Fiber: 2 g
  • Sugar: 43 g
Vegan Gluten-Free

Dark Chocolate-Caramel Sorbet

Dark Chocolate-Caramel Sorbet

Makes 1 quart

The caramelized sugar syrup that is the base for this decadent chocolate sorbet adds to its depth and richness. There are very few ingredients for the recipe, so the quality of the chocolate and cocoa really count.
  • 1 cup plus 2 Tbs. sugar
  • 2 Tbs. lemon juice
  • ½ cup unsweetened cocoa powder
  • ½ tsp. salt
  • 7 oz. dark chocolate, finely chopped

1. Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.

2. Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2 1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.

3. Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.

July/August 2010 p.51

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Made this for Thanksgiving. Great flavor but I couldn't get it to freeze. Gave up on the ice cream maker and put it in the freezer, stirring occasionally, and then left it overnight. It never got any harder than very soft soft-serve and melted pretty much immediately after being dished up. Anyone else have this problem?

K.B. - 2015-11-27 22:52:35

this is my go-to rich dessert for adults. perfect in every way. i often serve it with a homemade vanilla to add sweetness and make the kids happy.

Katie Jones - 2014-05-16 19:30:07

Looks yummy

Lia - 2013-07-07 17:33:39

this sounds really delicious:-)

christine - 2010-08-16 11:38:28

A caramel should never be stirred after it has come to boil because it can cause it to crystalize. A light swirling of the pot as the caramal boils is a better alternative.

A.B. - 2010-10-18 10:50:00