Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups water
- 2 cups granulated sugar
- 1 1/2 cups brewed coffee, full strength
- 6 oz. unsweetened chocolate, broken into 1/2-oz. pieces
- 2 oz. semisweet chocolate, broken into 1/2-oz. pieces
- 1 tsp. pure vanilla extract
- =
Directions
1. Heat water, sugar and coffee in saucepan over medium-high heat. Whisk to dissolve sugar. Bring mixture to a boil. Place chocolates in stainless steel bowl.
2. Remove boiling liquid from heat, and pour 1 cup over chocolate. Allow to stand for 5 minutes. Whisk until completely smooth, about 3 minutes. Add remaining hot liquid, and whisk until smooth. Cool in ice-water bath to temperature of 40 to 45F. When cold, stir in vanilla.
3. Freeze in ice cream freezer. Transfer semifrozen sorbet to plastic container,
securely cover and place in freezer for several hours. Serve within two days.