We’re having a right splurge of gluten free recipes just now aren’t we? That’s because the crazy onslaught of visitors we had through April and early May has subsided a little and we’re catching up on the recipes we made for them. And this gluten free chocolate sorbet recipe caused more than a few mmmmmm…’s among the hordes.
Gluten free chocolate sorbet recipe
If you have an ice cream maker, this will be super-easy. If you don’t, get one. 😉 No, of course you can make sorbet by hand, just like you can make bread by hand. It’s just much easier with a machine.
Here’s the ingredients:
100g gluten free chocolate – 70% is best, broken/chopped into smallish bits
60g cocoa powder – this should be gluten free, but check of course
125g of caster sugar
550ml water
Heat the water with the caster sugar and cocoa until just boiling, then let simmer for 5 minutes. Throw in your gluten free chocolate and stir until melted. Leave to cool. Pop it in your ice cream maker and press go. If you need to put it into your freezer to firm it up (most ice cream makers need this) then take it out 10-15 minutes before you want to eat it otherwise it will be a bit solid.
To make the chocolate sorbet without an ice cream maker, see Delia’s page on the subject.
And no chocolate sorbet recipe would be complete without a plug for our gorgeous local gluten free chocolate emporium, the Oban Chocolate Factory. They not only know all about gluten free chocolate, they also happen to make the best dark chocolate I have ever tasted. Order online today 🙂