I’ve noticed recently that the sensitivity to lactose I’ve been suffering, and to tell the truth, blatantly ignoring, has become more of an issue. Milk headaches, bloating and blocked sinuses do not a happy Slut make. Ever resourceful, and not one to let a little thing like dairy stop me from enjoying frozen dessert deliciousness, I have turned to ice cream’s cosmopolitan cousin, sorbet.
Not only is this recipe incredible, it’s also fantastically easy. This is good news. It’s also about as dairy free as you’re going to get, while still cream-a-licious.
This recipe was taken from my flatmate’s copy of Sweet Alternative by Ariana Bundy. I’ve reduced the amount of sugar from the original recipe as my teeth practically fell out as I was eating this last weekend.
You Will Need:
- 450ml filtered or mineral water (not sparkling)
- 225g chocolate
- 120g caster sugar
Make It!
- Heat water, chocolate and sugar in a pot until boiling.
- Take off the heat, and let cool completely, before pouring into an ice cream maker
- If you don’t have an ice cream maker, (I don’t) pour into a freezer safe container and freeze until hard.
- When hard, cut up into chunks and whizz in a food processor until smooth. Refreeze for another hour.
Some Hot Tips:
- I like to use at least 70% cocoa chocolate. I have a penchant for dark chocolate, and the sugar in this recipe takes the edge off the bitterness
- Do use caster sugar. Trust me on this. The last thing you want to eat is chocolate sand.
Maximum taste and minimum effort. This is a win/win situation folks.
Flickr image taken from Elana’s Pantry photostream.
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