In the kitchen today is a sultry, rich and delightful dessert! vegan chocolate sorbet. If you are an ice cream lover, you will make this recipe over and over again. This recipe does require complete attention and patience, be sure to FOLLOW the directions, or it may turn sour instead of sweet.
1 cup organic sugar
3 cups hot water
3/4 cup pure unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
Heat the sugar in a large saucepan over medium heat without stirring, until it begins to melt. Once it begins to melt, stir occasionally until completely melted and caramelized. Let the heat do the work.
Reduce heat to medium low and add the hot water very slowly to create a caramel, still stirring frequently. If you pour to quickly the sugar will turn solid, if that happens, let the heat dissolve it again. Again, let the heat do the work.
Next, stir in the cocoa powder and salt until completely smooth and dissolved.
Remove from heat and allow to cool.
Add the vanilla extract, cover, and chill in the refrigerator for about 2 hours.
If you have an ice cream maker/vitamix, process the mixture in your ice cream maker/vitamix according to the directions, then freeze until firm.
If you don't have an ice cream maker, pour the sorbet into a shallow container and freeze, stirring every 30 minutes until desired consistency is reached, about 2 hours.
Makes about one quart (four servings) of low-calorie vegan chocolate sorbet.