Chocolate Sorbet

Chocolate Sorbet

  • 1.5 cups (12oz) water
  • 130 g sugar
  • 75 g cocoa
  • pinch of salt


  • 170 grams of bittersweet chocolate (broken to bits)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (177ml) water
  • pinch of salt


  1. Bring to a boil and whisk while heating. Let it boil for 45 seconds. Keep whisking while you’re boiling. Boiling doesn’t mean it’s a zillion bubbles with everything flying everywhere. Some will suffice.
  2. Remove from the heat and add to the mixture the second group of ingredients slowly, stirring constantly.
  3. Put all of it in the food processor. Definitely put the tube in so that nothing comes out the top and hits the ceiling. Mix for about 15 seconds. Then put in a glass bowl (large) with top on. Put in fridge overnight.
  4. Next day, 20 minutes in the ice cream machine.

Adapted from David Lebovitz