Mexican Sp(Iced) Chocolate Sorbet

Recipe by Annacia
READY IN: 4hrs 5mins
YIELD: 1 batch


  • 1
    cup sugar (more if you like)
  • 34
    cup cocoa (Hershey's Dark is good)
  • 2
    cups water for low-fat sorbet (or milk (skim, 1% or 2%, your choice)
  • 2
    ounces dark chocolate (can double if you like) or 2 ounces semisweet chocolate, chopped (can double if you like)
  • 1
    pinch cayenne (or more, entirely optional but is a nice surprise in a frozen dish)


  • Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
  • Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it’s melted.
  • Let the mixture cool, and then refrigerate until cold.
  • Pour into ice cream maker and freeze according to manufacturer’s directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
  • Store in freezer for extra firmness.