ICE-70 User Manual

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Dark Chocolate Sorbet

A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat.

Makes about 8 cups (sixteen ½-cup servings)

4 cups water

2 cups granulated sugar

½ teaspoon kosher salt

4 ounces semisweet chocolate, chopped (or about

⁄4 cup

chocolate chips)

2 cups cocoa powder, sifted

1½ teaspoons pure vanilla extract

1. Prepare simple syrup with the water, sugar and salt by adding all three

to a medium saucepan set over medium-low heat. Cook mixture until

the sugar is fully dissolved.

2. While syrup is cooking, put the chocolate in a medium bowl; reserve.

3. In a medium bowl, gradually add the hot simple syrup to the cocoa

powder by whisking constantly until smooth. Pour mixture over the

chopped chocolate. Let sit for 5 minutes to melt the chocolate; add

the vanilla and stir to combine. Cool to room temperature. Cover, and

refrigerate at least 2 hours, or overnight.

4. Press Sorbet and then Start/Stop. Pour the mixture through the spout

and then cover with the measuring cap. Let mix until thickened. The

sorbet will have a soft texture. If a firmer consistency is desired,

transfer the sorbet to an airtight container and place in freezer for

about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

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Lemon-Basil Sorbet

The basil adds a nice undertone to the sorbet, but any one of your favorite

herbs could be substituted.

Makes about 7 cups (fourteen ½-cup servings)

⁄4 cups water

⁄4 cups granulated sugar

2 tablespoons lemon zest, divided

1½ cups packed fresh basil

Pinch kosher salt

⁄4 cups fresh lemon juice

1. Prepare lemon simple syrup with the water, sugar and 1 tablespoon of

the lemon zest by adding all three to a medium saucepan set over

medium-low heat. Cook mixture until the sugar is fully dissolved.

Remove from heat.

2. Once the simple syrup is ready, add the basil and salt. Let the mixture

steep for 30 minutes. Stir in the lemon juice. Cool to room

temperature, cover and refrigerate at least 2 hours, or overnight.

3. Strain the chilled mixture through a fine mesh strainer, discarding the

zest and basil. Press Sorbet and then Start/Stop. Pour the mixture

through the spout and then cover with the cap. Let mix until thickened.

The sorbet will have a soft texture. If a firmer consistency is desired,

transfer the sorbet to an airtight container and place in freezer for

about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup):

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User Manual - Page 22