Espresso Sorbet

Espresso Sorbet

We had two nights of great seders.  The first night was at Av’s parents’ home, and second night was at our home.  It was so terrific having our family together and we were blessed with terrific guests.  Love.

For second night, I made chicken with peach barbecue sauce, beef tenderloin, deviled eggs, collards with potlikker-infused matzah balls, roasted new potatoes, carrot tzimmes, chopped liver, and for dessert: Passover baby bites, fresh fruit, and this wonderful espresso chocolate sorbet, which is pareve.  It is the best pareve dessert ever made, ever.  I am so proud of it! It made about 18 servings in little sorbet dishes:

Get sorbet/ice cream maker ready by freezing containers

2-3/4 cups sugar
1 cup cocoa powder
1 tsp vanilla
1/2 tsp salt
4 cups water
1/2 cup espresso (which at my Starbucks was four shots — feel free to start with less, and add more in saucepan to taste)

Put everything in a saucepan and cook on low heat until everything is incorporated, sugar completely dissolved. Move mixture to refrigerator and allow to get cold (you don’t want it to be the least bit warm when it goes in the machine). Pour mixture into machine — I did this in two steps, half in each of the two frozen machine containers — and turn on, until it reaches a good sorbet texture.

I don’t really care for coffee, and Av didn’t know what he was doing at Starbucks since he doesn’t care for it either, but there’s something about the espresso in that chocolate sorbet that makes it so addictive!  Wonderful.

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