This Chocolate Sorbet Recipe is so silky smooth, creamy, and easy to make. Simply irresistible! It’s so simple yet delicious and will satisfy your chocolate craving.
What is sorbet?
Sorbet is a magical mixture of water, juice, sugar, and, usually, a little pectin. Sorbet’s unique and amazing texture is thanks to the sugar, which keeps it from freezing solid. There is some weird and lovely alchemy that happens when you put, basically, a pint of flavored water into the freezer, and the next day it becomes a creamy, delicious frozen dessert that’s as smooth and tasty as any ice cream.
One of my favorite ice creams is chocolate made in the Ninja Creami … it’s so creamy and delicious!
What’s the difference between sorbet and sherbert?
The main difference between sorbet and sherbet is that sherbet contains dairy in the form of milk or cream, while sorbet does not. Sherbet has a creamier texture and slightly richer flavor than sorbet. Additionally, sherbet typically contains more sugar than sorbet and may include fruit juice or puree, while sorbet is usually made with water, sugar, and fruit juice or puree.
What ingredients thicken sorbet?
Pectin is a natural thickener found in some fruit. It’s often used to make jellies and jams. It can also be added to sorbet recipes to improve the texture and consistency of the final product. In sorbets, pectin helps to prevent ice crystals from forming and creates a smoother, creamier texture. Not all sorbet recipes require pectin, and some folks prefer the lighter texture without it. For this decadent chocolate recipe, though, pectin adds a lot of creaminess. Find pectin in your local grocery store. It usually comes in a small box and can be found in the baking aisle where they keep canning supplies.
What makes sorbet creamy?
Sorbet typically has a smooth and creamy texture due to incorporating a simple syrup made from sugar and water, giving it a dense and velvety mouthfeel. Additionally, this recipe uses a small amount of corn syrup which can also contribute to the creamy texture and help prevent ice crystals.
Ingredients in Easy Chocolate Sorbet
- Water
- Sugar Any granulated sugar will do. White sugar is nice but light or dark brown sugar would be delicious.
- Cocoa Powder gives it the delicious chocolate taste along with the bittersweet chocolate
- Bittersweet or Semi-Sweet Chocolate (optional) Use what you have or can find. Baker’s Chocolate has several; kinds of chocolate that would be suitable and are plant-based.
- Corn Syrup (optional) Corn syrup will help keep ice crystals from forming and gives a creamier texture.
- Vanilla Extract makes anything chocolate even more delicious!
- Pectin also helps the sorbet remain creamy and scoopable.
- Salt brings out the flavor of chocolate, so we’ve added just a pinch here!
Sorbet without an ice cream maker!
Making homemade sorbet is a fun and rewarding process that doesn’t require an ice cream maker or heavy cream. You can create a delicious and healthy dessert perfect for any occasion with just a few simple ingredients and basic cooking skills. So the next time you’re in the mood for something sweet and chocolatey, try making your chocolate sorbet and savor every creamy, velvety bite.
Here’s the Chocolate Sorbet Recipe
Chocolate Sorbet Recipe
This chocolate sorbet recipe makes a delicious, decadent pint of creamy chocolate goodness and requires only a few simple ingredients. It doesn't even need an ice cream maker. Mix cocoa powder, sugar, and water, simmer, cool, freeze, blend, and freeze again until smooth. So easy!
Ingredients
- 2 1/4 cups Water
- 1 cup Sugar
- 1/3 cup Cocoa Powder
- 1 to 2 ounces Bittersweet or Semi-Sweet Chocolate (optional)
- 2 teaspoons Corn Syrup (optional)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Pectin
- pinch of salt
Instructions
- In a medium, heavy-bottomed saucepan, over medium heat, whisk together the water, sugar, cocoa powder, salt, corn syrup, and pectin, Stir often until it comes to a gentle boil. Let simmer for 1 to 2 minutes until the mixture thickens slightly.
- Remove from heat and allow to cool slightly. While the mixture is still quite warm but not super hot, add the bittersweet or semisweet chocolate and vanilla.
- Let cool until room temperature.
- Pour into a pint-sized, freezer-safe container and place in the freezer for 8 to 10 hours or overnight.
- The sorbet mixture will not be solidly frozen. It will still be slightly soft, scoopable, and able to be stirred.
- Stir to mix slightly and then return to the freezer for another few to several hours.
- Now the sorbet is ready to be enjoyed. It will remain scoopable and slightly soft.
- Store any leftovers in the freezer.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.