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Chocolate Sorbet

makes 8 cups

This is delicious sorbet can be made without an ice-cream maker (though ice-cream makers turn out perfectly fine sorbets). You'll need to leave enough time for it to freeze, so start the process well in advance.

This recipe is part of the Barbara Kafka Dessert Anthology.


6 ounces unsweetened chocolate
6 cups water
3 cups granulated sugar


prep: 45 minutes
total: 4 hours 45 minutes


large saucepan
large baking pans (or ice cube trays)
food processor


1. Put chocolate and 1 cup water in a large saucepan and place over medium heat to melt. Stir occasionally to make a smooth mixture. As the chocolate becomes thicker, gradually add another 1 cup water, about 1/2 cup at a time.

2. When completely smooth and melted, add remaining water and sugar. Stir until sugar is dissolved. Cook over medium heat for 15 to 20 minutes, but do not boil.

3. Remove from heat and pour into a large baking pan or metal ice cube trays. Let cool at room temperature about 10 minutes. Place in the freezer and freeze until very hard. If using metal ice cube trays, it will take about 2 hours. If using a baking pan, it will take about 5 hours. Stir mixture frequently as it freezes.

4. About 1 hour before serving, break up mixture or put cubes of it into a food processor fitted with a steel blade and process until smooth. Return to freezer for at least 1 to 2 hours. Stir occasionally before serving.

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