No eggs. No milk. No cream.

But I had to have one last Askinosie recipe to celebrate the announcement of Cupcake Hero results...ya know, when slacker finally got around to posting results that is...ahehehehemmm. Ok, this obviously won't be my last recipe using Askinosie cocoa evah, but you get my drift.

This recipe is care of Pure Dessert by Alice Medrich. I am only kept 3 cookbooks out to take to my mom's and all others were packed. This was one of them. Oh yeah, did I happen to mention that I am now officially the cool food blogger who lives with her mom?!? That's not weird or anything, is it? uhm yeah, so back to the recipe. In the introduction it says

"use the best cocoa you can find for this exquisite sorbet. It is packed with intense bittersweet chocolate flavor. I also make it with rasberry vodka instead of rum, or with no liquor at all. For a more 'gently' flavored chocolate-sherbet effect, make the base with only 1 cup of water and 1 cup milk along with the vanilla."

Now you and I know, Alice is just being a lady and her editor prob made her write that whole "or no alcohol at all" garbage cause let's be honest... just reading it sounds silly. So the words 'best cocoa, liquor and I get to use my ice cream machine again' really spoke to me. Did I mention I brought the ice cream maker with me to my mom's as well?!? Yeah, I'm that kind of ultra- cool food blogger who not only lives with her mom but brings cookbooks and the ice cream maker along. The world isn't big enough to handle this amount of cool, right? right?!?!?!?!


Chocolate Sorbet
adapted from Pure Dessert
makes 1 quart

1 cup Unsweetened Cocoa Powder
1 cup Brown Sugar, not packed
2 tiny pinches of Salt
2 cups Boiling Water
1/2 t Vanilla extract
1 1/2 T Kahlua

Combine the cocoa, sugar, and salt in a heavy 3-quart saucepan, and whisk in about 1/2 cup boiling water to form thick paste. Whisk in the remaining water. Stir the mixture over medium heat until tiny bubbles start to appear around the adges of the pan. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover and refrigerate until cold, at least 4 hours.

Transfer mixture to ice cream machine. Begin mixing and add Kahlua. I use a Cuisinart and mixed for 30 minutes in the freezer bowl. Sorbet was ready to serve but you can put it into a container and freeze to harden if preferred.


Coming Clean
This sorbet needed absolutely nothing- it was rich and perfect. My mom said it best "I have GOT to make brownies with this cocoa!" Girl after your heart, right? Monkey is not one to just idly sit by and settle for perfectly good rich chocolate sorbet~ oh no... I raised this chica after all. She smothered it with some fresh sliced strawberries and topped it off with whipped cream. It was a perfect counterbalance actually. I didn't get any pictures of that tho~ you are stuck with three pictures of the exact same damn thing~ cause this family does not let ice cream sit around once it has been smothered with strawberries and whip cream. No siree...

Big congratulations go out to April of Abby's Sweets for her yummy Cocoa Orange Cupcakes that take home the big prize. And how much does Askinosie totally rock for sponsoring the prize, right? Go show them some love. And check out their BAD@$$ brand new product that you've just been dying waiting for but didn't even know it. I can hardly wait to see April's recipe over there~ just too damn cewl if you ask me!