Tuesday, July 26
Of all the desserts that are in constant orbit around my untethered thoughts, ice cream out there with mercurial Pluto. Maybe not quite that far...My Very Educated Mother Just Served Us Nine Pizza's...Neptune, ice cream would be Neptune. It's not that I dislike ice cream, it has some tough competition in the form of pie and cake and pie. Plus, ice cream is a little minx. As soon as you've built up a true craving for more spoonfuls or licks, it's gone; leaving a vicious circle of guilt + misplaced frustration over wishing you could have more (knowing that you shouldn't).
Sorbet is a whole other story. It's light and non-annoyingly perky. A nice tart, lemon sorbet lives happily on Venus (alongside Key lime pie and s'mores!). This velvet lounge chocolate sorbet may be its most sultry tenant yet. For something that doesn't contain eggs or cream, this sorbet is unbelievably rich. It's edible chocolate satin + surprisingly easy to make.
For the recipe, please click here to visit Steph, of the lovely blog, a Whisk & a Spoon. Thank you, Steph! This was the perfect pick to help beat the heat. :-)
Note: if you don't have an ice cream maker, no worries, neither do I. Just follow the recipe up to the point where you pour the mixture into a machine - instead, pour the cooled liquid into a wide bowl or container.Place it, uncovered, in the freezer for about 2 hours. After 2 hours, give it a stir every 30 minutes or so.
Mine refused to get past the soft stage so I lowered the temperature in the freezer and left the container uncovered overnight. Aside from a little bit of freezer burn, it worked.
Once the sorbet reaches your desired consistency, be sure to cover it with a tight-fitting lid...although I doubt it'll last long enough to need one.