Mexican Chocolate Sorbet
This dairy-free sorbet is full of flavor; made with cocoa, cinnamon, cayenne pepper, and vanilla. Check the instructions for your ice cream maker before beginning. You may need to freeze the bowl before adding the sorbet base.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 1⁄2 cup cocoa powder
- 1 cup sugar
- 1⁄4 tsp. cinnamon
- 1⁄4 tsp. ground cayenne
- 2 cups water
- 1⁄4 tsp. vanilla
- In a small heavy-bottomed saucepan, whisk together the cocoa powder, sugar, cinnamon, and cayenne. Add water and bring to a boil over medium-high heat. Boil, stirring constantly, until the cocoa and sugar are fully dissolved, about 45 seconds.
- Off heat, stir in the vanilla. Refrigerate until cold, at least 1 hour.
- Pour the mixture into an ice cream maker and churn according to manufacturerʼs instructions.