Two of her favorites are chocolate and coffee, so that's what I made for the birthday girl. They pair well together in this surprisingly rich and refreshing frozen summer treat. We sipped cold cucumber soup in antique tea cups and nibbled cheese wafers before eating heirloom tomato and goat cheese tart with an arugula and avocado salad dressed with champagne vinaigrette. The sorbet finished the meal with a luxurious flavor. The chocolate/espresso is rich but not like a dairy based treat and satisfies those cravings. I served it again, last night for my 89 year old mother's birthday following her favorite shrimp and grits.
She loved it too! Thank's to Ina for this recipe and the tomato tart.
2 cups sugar
1 cup very good cocoa powder (Valrona or Pernigotti)
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp kosher salt
1/2 cup brewed espresso (2 shots)or 2 tps instant espresso in 1/2 cup boiling water
1 tbls coffee liqueur
In a large sauce pan, mix the sugar, cocoa powder, vanilla, cinnamon and salt. Stir in 4 cups water and the espresso. Cook over low heat until ingredients are dissolved. Off heat, stir in the liqueur. Transfer to a plastic ontainer and refrigerate until very cold.
Freeze mixture in an ice cream maker according to directions. The sorbet will be soft, place in a plastic container and freeze for a few hours until firm enough to scoop.