Icy Chocolate Sorbet Recipe (cocoa powder)


Icy Chocolate Sorbet

Serves 4


1 cup granulated sugar
½ cup Zoe’s premium, Dutch-process cocoa powder
½ tsp vanilla extract
1/8 tsp salt
2 ¼   cups room temperature water
¼ tsp. cinnamon (optional)
1 tsp. dry instant coffee powder
1 TBS rum or coffee liqueur


In a saucepan, mix together the sugar, cocoa powder, vanilla, cinnamon, coffee powder and salt. Stir in 2 ¼ cups water, slowly pouring in a little at a time until dry mix is like a paste. Continue pouring in the remaining water while stirring. Cook over low heat until the ingredients are dissolved. Remove pan from heat. (If you prefer to cook off the alcohol, add it to the mixture before cooking.) Pour mixture into a bowl and refrigerate until very cold, at least 4 hours and preferably, overnight.

Freeze the mixture in an ice cream freezer according to the manufacturer’s direction. When finished, remove sorbet, which will still be soft, and freeze for at least an hour, or overnight, so that it is firm enough to scoop.

*gf, *vegan

Zoe's Dark Chocolate Cocoa Powder

Dark and delicious house blend unsweetened Dutch processed high quality cocoa powder with a touch of Tahitian vanilla. This cocoa powder creates an intense and immediate chocolate flavor perfect for baking desserts.

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