Where does the time go??? I can’t believe I haven’t even posted anything for almost a week….I’m so far behind now!! But, I think the hubby and I are going to go on the D-word – yes, I’m sure it’s a bad word among food bloggers – D-I-E-T. I thought I was doing well at trying to control portion sizes, but the scale says otherwise. So, I guess I will post all of the recipes I have stacked up while I am busy enjoying food that is not as exciting to post about. We will still be having a “free day” on the weekends, so hopefully I’ll have some new stuff as well.
I need to get my sorbet recipe posted before the deadline hits for Hay, Hay It’s Donna Day – hosted this month by Laura at Eat Drink Live. I am not very familiar with sorbet. I think I’ve only eaten it a time or two in my life, and my first attempt (which turned out great) of making it was just a month ago. To be honest, I don’t really know what it is that separates a sorbet from a sherbet from an ice cream. But I do love frozen treats, so I wasn’t about to pass this one up. I had a lemon sherbet recipe picked out that I wanted to make before the theme for this event was announced. I thought about it and thought about it, and decided that lemon was not exciting enough for an event such as this. So what do I do?? I pull out my copy of The Perfect Scoop by David Lebovitz. Ohh, how I love this book…. I’m going through the recipes, and a recipe for Chocolate-Coconut Sorbet catches my eye. It is the last sorbet recipe in the section, so I am really glad I read through all of them before deciding on one to make. I was a little worried about my choice at first. Because of the little exposure I have had to sorbet, I wasn’t sure how a frozen chocolate treat would be without cream. But I’m always up for trying something new, and who can turn away from chocolate and coconut?? I had to improvise a little bit, as I only had 6 ounces of chocolate and 1 can of coconut milk – which was about 1/3 cup short of the 2 cups needed for the recipe. Also, it didn’t seem to be firming up at all in my ice cream maker – I had it in the maker for about an hour before I decided to just throw it in the freezer and see how it would turn out. So today, I took it out to try – I’m glad I went with this recipe. This was FABULOUS!! (But then again, how could David let us down??) I had a hard time only eating the one scoop I allowed myself. But really, couldn’t I have more because there is no cream??
from The Perfect Scoop
1 cup water
1 cup sugar
Pinch of Salt
8 ounces bittersweet or semisweet chocolate, finely chopped
2 cups Thai coconut milk (NOT sweetened coconut milk)
1/2 teaspoon vanilla extract
Warm the water, sugar and salt in a medium saucepan, stirring, until the sugar is dissolved. Remove from heat. Add the chocolate and whisk until it is melted. Whisk in the coconut milk and vanilla. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If a layer of coconut milk has firmed on top, simply whisk it in before churning. (this did not happen with mine.)