A few weeks ago I posted the Cocoa and Cardamom Ice Cream, now I decided to use the same flavor to make it a sorbet.
The difference between Ice cream and sorbet it’s the base, mean while the ice cream is made out with a custard base made of dairy cream and egg yolk the sorbet has a water base, which make it egg-free and dairy-free which makes it an ideal option for lactose intolerant diet.
Cardamom, as I said on the ice cream recipe is considered one of the most expensive spices in the world, and bring to the sorbet a fresh taste
The cocoa that i use for this recipe is Chocolate Tea and to be honest with you, I was concern to publish this because this blog’s main idea is to create recipes with ingredients easily to find anywhere, however I found it on Amazon. I discover Chocolate tea a few years ago on the supermarket and the name was pretty intriguing, it’s the roasted cocoa’s almond shell. it contains all the antioxidant benefits of cocoa and a natural chocolate flavor creating an infusion low fat and the rich chocolate taste.
Yield: 6 Ice cream Balls
For Simple Syrup
1 cup water
1 cup sugar
For the Infusion
3 Cardamom pods mashed
2 Tbsp. Chocolate Tea
2 Cups of water
Special Equipment: Ice Cream Maker
On a sauce pan bring to boil water and sugar until the sugar crystals are completely disolved
Remove from burner and let it cool
Put it on the fridge for at least 3 to 4 hours
On a saucepan bring to boil water, cocoa and cardamom for 10 minutes aprox.
Remove form burner and let it cool
Pass the infusion over a strainer and discard all solids.
Refrigerate the infusion for at least 4 hours.
Mix the simple syrup and infusion, and freeze following the manufacturer’s instructions form your Ice Cream Maker.
Remove from machine and put on a covered container on the freezer for at least 3 hours
Nutritional Facts (per portion)
Carbs 33 g
Protein 0 g
Sodium 0 mg
Sugar 33 g