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Chocolate Sherbet

Chocolate Sherbet

  • 1/2 cup unsweetened cocoa
  • 3/4 cup sugar
  • 1/2 cup hot water
  • 2 cup milk
  • 4 tablespoons cold water
In a small saucepan, combine the cocoa and sugar over low heat. Slowly stir in the hot water. Continue stirring over low heat for 2 to 3 minutes, or until the sugar is dissolved and the mixture is warm. Remove from the heat and gradually stir in the milk.

Pour into a 7" x 11" baking dish, cover, and freeze for 3 to 4 hours, or until hard.

Break up the frozen mixture and place in a food processor that has been fitted with its steel cutting blade, or in a blender, along with the cold water. Process for 2 to 3 minutes, or until smooth and light-colored.

Pour into an airtight container, seal, and freeze for at least two hours, or until set.

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