Go Back
Chocolate Sorbet

Adapted from The Perfect Scoop, by David Leibovitz Makes about a quart of sorbet Lemon and chocolate is my thing but maybe yours is nuts and chocolate, in which case substitute almond extract for the lemon. Or maybe you like berries so use a spoonful of jam. What about coffee? Add a teaspoon of espresso powder to the second batch of water. Sorbet doesn’t have as much fat as ice cream and it has more water which means it freezes harder than ice cream will. You might want to let it sit out for a few minutes before scooping it.


  • 2 cups water divided
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp kosher salt
  • 6 oz bittersweet or dark chocolate finely chopped *
  • Zest and juice of one lemon
  • 1/2 tsp lemon flavor


  1. In a medium saucepan, combine 1 1/2 cups water, white sugar, brown sugar, cocoa powder, and salt. Put the pan over medium-high heat and bring the ingredients to a boil. Let it boil for about a minute, whisking continuously, until everything is melted. Then remove the pan from the heat and add the chopped chocolate. Continue to whisk until the chocolate is melted.
  2. Add the remaining 1/2 cup water, the lemon juice, zest, and lemon flavor to the chocolate and stir to combine. Then chill the mixture thoroughly before freezing it in your ice cream maker. Alternatively you could pour the chocolate sorbet base into ice cube molds or other small containers and freeze it, then put the small amount of frozen sorbet into a food processor and process until smooth. It won’t get rid of all the ice crystals but it isn’t a bad way to make sorbet or ice cream without an ice cream maker.
  3. To prevent the finished sorbet from getting freezer burned, put a piece of parchment over the sorbet in the container so that it isn’t exposed to air. It should keep in the freezer for at least a month, if it lasts that long.

Recipe Notes

Chocolate chips often have stabilizers in them to help them hold their shape after baking so I wouldn’t recommend using them here. Get a good bar of chocolate and chop it up.