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Recipe Summary

Yield: Makes 5 cups, 24 scoops

Ingredients

Ingredient Checklist

1 1/4 cups Dutch-process cocoa

1 1/4 cups firmly packed dark-brown sugar

1 cup granulated sugar

2 teaspoons instant expresso powder

2 teaspoons ground cinnamon

2 teaspoons ground anise seeds

Pinch of salt

Bunuelo Sticks

Gallery

Recipe Summary

Yield: Makes 5 cups, 24 scoops

Recipe Summary

Yield: Makes 5 cups, 24 scoops

Recipe Summary

Yield: Makes 5 cups, 24 scoops

Yield: Makes 5 cups, 24 scoops

Makes 5 cups, 24 scoops

Ingredients

Ingredients

  • 1 1/4 cups Dutch-process cocoa
  • 1 1/4 cups firmly packed dark-brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons instant expresso powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground anise seeds
  • Pinch of salt
  • Bunuelo Sticks

Directions

Prepare an ice bath (fill a bowl with ice and water). Combine cocoa, dark-brown sugar, granulated sugar, expresso powder, cinnamon, anise, salt, and 5 cups of water in a large saucepan over medium-high heat. Bring to a boil; reduce to a simmer, stirring occasionally, for about 15 minutes. Remove from heat, and pour through a fine sieve into a bowl set in the ice bath. Chill.

Freeze in an ice-cram maker according to manufacturer’s instructions. Freeze overnight. Serve garnished with bunuelo sticks.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Mexican Chocolate Sorbet

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mexican Chocolate Sorbet

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest