Chocolate and amaretto sorbet

I do not think I have done any sorbet recipes on this site so far so it is time to put an end to that. Basically it is a flavoured sugar stock syrup that has been frozen and churned. Now I can hear people saying that I do not have an ice-cream maker so I cannot do that well if you follow this recipe I will give you to ways of making this to obtain the same result.

You will need.

250g/9oz sugar

750ml/1¼ pint water

150g/5oz cocoa powder

100ml/3.5floz Amaretto

2tsp vanilla essence

Now if you do not have a food processor as well as not having a ice cream making machine then I do not know what to suggest. What a sorbet need is a smooth texture and that is created by churning while freezing or freezing and then churning then. Now as sugar does not really freeze you can beat it by hand as if freezes but I would not recommend it, it is a lot of hard work.

First add the sugar and water to a pan and on a low heat dissolve the sugar into water. Once it has dissolved then bring it to the boil. Once it has boiled add the cocoa powder make sure that that works in to the syrup and that you have no lumps.

Now you have to simmer this on a  low heat for about  20 to 30 minutes, what you want is a nice thick sweet syrup in the pan. Once you have got it to this point then you take it off the heat and just let it cool down so you can handle it. Once cool then you add the Amaretto and vanilla essence, stirring it in so it fully combines then all you have to do is freeze it .

Now if you have an ice cream maker put it in that and churn it until it forms ice crystals. Or if you do not and have a food processor then freeze it so it almost frozen then take it out of the freezer and put it in the food processor. Pulse the processor so that it breaks all the large ice crystals up and you have a smooth mix. Then back in the freezer to set sold once more.