Chocolate Sorbet

Ladies, if that picture doesn’t take your breath away just a little, I don’t know if we can still be friends.

Once glance gives me butterflies in my tummy and turns my knees to jelly.

I’ll be the first one to admit that some things look much better in a photo than they taste in real life. And I’ll also readily admit that if it’s a “splurge” food, it had better taste darn good to cross your lips.

But I think this sorbet actually tastes even better than the photos look, especially if you let it get a little melty, like this…

I can’t take credit for this recipe though. I first spotted Deb’s Chocolate Sorbet on Smitten Kitchen, who adapted her recipe from David Lebovitz’s recipe in The Perfect Scoop. I made a few slight tweaks, most significantly, the addition of a whisper of good-quality espresso powder. That’s a trick I learned from Ina Garten; she says a hint of coffee pulls out the flavor of chocolate without tasting like coffee, and I couldn’t agree more.

Not only is the flavor spot-on, but the texture is pretty incredible. It has a fudgier quality than most (all, I think) sorbets I’ve had. And don’t fret if you a) don’t have an ice cream maker or b) are too busy and/or lazy like me to dig it out of storage; in the notes below, I give instructions on how I made this sorbet using just a blender.

In case you’re wondering, it really does taste like brownie batter in frozen treat form.