This sorbet delivers a chocolate hit without the heaviness and richness of most other chocolate desserts. Use a top-quality chocolate for this sorbet, one with a satisfying chocolate flavor. The infusion of rose geranium leaves adds an unexpected flavor twist.
- 3/4 cup sugar
- 3 cups water
- 12 medium-sized rose geranium leaves
- 6 oz. premium bittersweet or semi-sweet chocolate
- 1/4 cup unsweetened cocoa
Bring sugar and water to a boil in saucepan. Add rose geranium leaves, cover, remove from heat and steep for 30 minutes. Strain, and return syrup to saucepan.
Reheat syrup over low heat. Add chocolate and cocoa, remove pan from heat and whisk until smooth. Refrigerate mixture until thoroughly chilled. Freeze in ice cream maker according to manufacturer’s directions.
- Calories: 160
- Carbohydrate Content: 26 g
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 3 g
- Sugar Content: 22 g