Culinary Institute of America

Chocolate Sherbet

Preparation info
  • Makes

    32 fl oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Water 14

Method

  1. Combine the water, milk, sugar, glucose, and cocoa powder in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Boil for 3 minutes.
  2. Remove from the heat and stir in the chocolate liqueur.
  3. Strain through a fine-mesh sieve into a metal container and cool in an ice water bath. Cover and refrigerate for 6 hours or until fully