Last week when the three-day Labor Day weekend was coming up, I realized I didn’t have a food tradition for the holiday. For the Memorial Day weekend, I like to barbecue, and Independence Day weekend, I nearly always make peach cobbler, but at the end of the long, hot summer, it just never occurred to me to celebrate with food. This summer has been one of the hottest on record and whatever I cooked needed to involve lots of ice. So, I made frozen Margaritas (twice!), and tackled a new recipe for chocolate sorbet from Vegetarian Times.
Have you ever had ice cream with those little brownie pieces mixed in? This is like a scoop of the brownie by itself; it’s super rich. As I was making it, I tasted the mixture and decided it was too bitter and added a good bit more sugar. (This was probably because instead of using dark chocolate bars I used less expensive, unsweetened chocolate made for baking) . The resulting sorbet was as sweet as a semi-sweet chocolate bar. I think chocolate ice cream is going to be our new Labor Day tradition!
1-1/2 cups sugar
2 tablespoons lemon juice
2-1/2 cups boiling water
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
7 ounces/200 grams unsweetened chocolate, finely chopped (a food processor makes this easy)
(salt and ice for your ice cream maker – I always forget the salt!)
In a large sauce pan or Dutch oven, cook sugar over medium heat. Stir frequently until sugar has melted and darkened to a caramel color. This will take about 20 minutes.
Add lemon juice. This will cause the sugar to boil for a minute or two. Add boiling water and stir well until all of the sugar is dissolved. Add cocoa powder and salt.
Bring mixture to a low boil. Remove from the heat and stir in the chopped chocolate. Blend with an immersion blender. Refrigerate sorbet mixture for several hours or overnight and freeze the container for your ice cream maker.
Follow your ice cream maker’s instructions to make the sorbet.
Makes about 2 quarts.