Tempranillo-Dark Chocolate Sorbet
Recipe Date:
June 17, 2021
Serving Size:
4
Cook Time:
10:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 1/4 cups water
- 1 cup Tempranillo
- 1 cup sugar
- 3/4 cup high quality, unsweetened cocoa powder
- pinch of sea salt
- 6 ozs high quality, 64-66% dark chocolate
- 1/2 tsp vanilla extract
Directions
- In a large non-aluminum saucepan, whisk together ½ cup water with the Tempranillo, sugar, unsweeted cocoa powder and salt.
- Whisking frequently, bring to a boil and cook for one minute. Remove from the heat.
- Stir in the dark chocolate, whisking until melted.
- Stir in the vanilla extract and remaining ¾ cup water. Cool to room temperature.
- Transfer cooled chocolate mixture into a blender and blend for 15 seconds.
- Chill the mixture thoroughly in the refrigerator, approximately one hour.
- Once chilled, whisk briefly and pour into the bowl of an ice cream machine. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions.
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