Mocha Sorbet

Mocha Sorbet-6

Warm weather is finally here! (At least it was for a few days until it promptly disappeared from the Chicago area in favor of the more familiar cold, gray days.) But regardless of the current temperature, there’s always a reason for frozen treats – especially ones that combine my two favorite ingredients: coffee and chocolate. I’m not sure there exists a better flavor pairing (but I welcome your ideas in case I’m missing something epic!). They’re a match made in recipe heaven…especially when the chocolate is dark and earthy the coffee bold and rich.

When I make a dessert or other dish that requires coffee, I use a cold-brew concentrate. While you do have to plan ahead since the concentrate takes a while to brew, it yields the absolute best, most robust flavor. Using regular brewed coffee will also work, but when you add sugar, chocolate or other ingredients, sometimes the coffee can get lost if it’s not strong enough. With the concentrate you get a rich coffee taste that holds its own against the rest of the ingredients.

Are you a fan of coffee and chocolate? What are your favorite flavor combinations?

Mocha Sorbet

Mocha Sorbet-4

Mocha Sorbet-3

Mocha Sorbet
Yields 3-4 servings

1 cup sugar
1 cup coffee concentrate (recipe below)
1 cup water
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
Pinch of salt
Handful of dark chocolate chunks (optional)

1. In a medium saucepan, mix together all the ingredients except the chocolate chunks. Cook over low heat, stirring frequently, until the sugar is dissolved and the ingredients are fully incorporated.

2. Transfer to a container that can be put in the refrigerator. Cover and refrigerate until the mixture cools completely.

3. Pour the cooled mixture into an ice cream maker and mix according to the manufacturer’s instructions. The sorbet will be very soft. Stir in the chocolate chunks. Transfer to a plastic container and freeze for at least an hour or up to overnight (until the sorbet hardens).

4. Serve and enjoy!

Quick Tip: Don’t have an ice cream maker? Click here for alternative ways to make ice cream and sorbet!

Cold Brew Coffee Concentrate

1 cup coarsely ground coffee – I recommend FreshGround’s Market Blend or Papua New Guinea Water Process Decaf
4 cups cold water

1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.

2. Let steep overnight, or for 8-16 hours.

3. After coffee has steeped, use the plunger on the French Press to strain your coffee.

4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.

5. Coffee concentrate can be stored in the refrigerator for up to two weeks. Use leftover concentrate for iced lattes, pudding or granola!

Quick Tip: If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth. You can also make a fantastic coffee concentrate using a Toddy Cold Brewer.

This post was originally featured by East Coast Creative.

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