Chocolate Coconut Sorbet Recipes

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

Steps:

• Puree 1 1/4 cups light coconut milk, 2 tablespoons dark brown sugar, 6 mint leaves and 1/8 teaspoon each cayenne pepper and kosher salt in a blender. Scoop mango sorbet into bowls, drizzle with the coconut sauce and top with chopped pistachios.

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.

Steps:

• Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
• Cover and freeze until chilled, about 30 minutes.
• Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.

Steps:

• In a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves.
• Increase the heat to medium; bring to a boil; cook 2 minutes.
• Decrease heat to low; whisk in the cocoa and simmer 2 minutes.
• Remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth.
• Cool to room temperature.
• Stir in the vanilla; cover and chill at least 1 hour.
• Stir the cooled mixture; freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
• When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Cherry Sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed.
• *Chocolate Chip Sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed.
• *Chocolate Coconut Sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed.
• *Mexican Chocolate Sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.

Steps:

• In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

Steps:

• Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
• To make sorbet in ice cream maker:
• Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm.
• To make sorbet in freezer:
• Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.