Chocolate Rum Sorbet
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Combine sugar, cocoa, cinnamon and salt in a saucepan. Stir in coffee and 1 cup water.
- Cook over low heat, stirring frequently, until the sugar is dissolved and lumps of cocoa blend into the mixture. Remove from heat. Stir in the rum. Pour the mixture into a container. Refrigerate at least 3 hours or until very cold. This can be done a day in advance.
- Process the mixture in an ice cream maker according to manufacturer's directions. Spoon into a freezer safe container. Freeze for 1 hour or until firm but not rock hard.
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