Best 5 Pareve Chocolate Sorbet Recipes

CHOCOLATE SORBET

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.

CHOCOLATE ESPRESSO SORBET

Steps:

• In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
• Stir in espresso powder and vanilla.
• Chill and then transfer to ice cream maker and process according to manufacturer's directions.
• Transfer sorbet to a container and freeze until firm.
• This can be made up to 3 days ahead.

CHOCOLATE SORBET

Steps:

• Bring water and sugar to a boil in a saucepan, stirring often to dissolve the sugar.
• Whisk in cocoa powder until smooth.
• Bring to a boil; simmer for 1 minute.
• Pour cocoa mixture over the chopped chocolate and whisk until smooth.
• Add vanilla, cover and chill until cold.
• Freeze this mixture in an ice cream maker according to your manufacturer's instructions.
• When frozen, transfer to a freezer container, press a piece of wax paper to the top and freeze until firm, for at least 3 hours.

VIOLET LAVENDER SORBET

Steps:

• Pour one cup of water into a saucepan.
• Add 1/2 cup sugar.
• Bring to a boil, let simmer for 4 minutes, swirling pan occasionally.
• Remove from heat.
• Put the chopping blade in your food processer.
• Add lavender and 1/4 cup sugar and process for 3 minutes, or until flowers and sugar are blended and in tiny pieces.
• Add lavender mixture to mixture in saucepan and combine well.
• Let mixture stand for at least one hour at room temperature.
• Strain mixture and set aside.
• In a nonmetatlic saucepan, bring 1/2 cup water to a boil.
• Remove from heat.
• Add violets.
• Steep violets in water for 15 minutes, stirring occasionally.
• Strain mixture through cheesecloth and then squeeze cheesecloth to release blue color.
• Blend lavender syrup with the violet water.
• Add lime juice to mixture.
• Freeze in an ice-cream maker.

MEXICAN SP(ICED) CHOCOLATE SORBET

Steps:

• Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
• Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it's melted.
• Let the mixture cool, and then refrigerate until cold.
• Pour into ice cream maker and freeze according to manufacturer's directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
• Store in freezer for extra firmness.