Chocolate Sherbet Recipe - Cooking Index
Chocolate Sherbet Recipe - Cooking Index
| 1/4 cup | 27g / 1oz | Unsweetened cocoa |
| 6 tablespoons | 90ml | Sugar |
| 1/4 cup | 59ml | Hot water |
| 1 cup | 237ml | Milk |
| 2 tablespoons | 30ml | 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 2 hours, or until set.
Source:
MR FOOD
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