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Starfield Vineyards

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Recipes

Tempranillo-Dark Chocolate Sorbet

Tempranillo-Dark Chocolate Sorbet
Recipe Date:
August 19, 2019
Serving Size:
4
Cook Time:
10:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 1/4 cups water
  • 1 cup Tempranillo
  • 1 cup sugar
  • 3/4 cup high quality, unsweetened cocoa powder
  • pinch of sea salt
  • 6 ozs high quality, 64-66% dark chocolate
  • 1/2 tsp vanilla extract
Directions
  • In a large non-aluminum saucepan, whisk together ½ cup water with the Tempranillo, sugar, unsweeted cocoa powder and salt.
  • Whisking frequently, bring to a boil and cook for one minute. Remove from the heat.
  • Stir in the dark chocolate, whisking until melted.
  • Stir in the vanilla extract and remaining ¾ cup water. Cool to room temperature.
  • Transfer cooled chocolate mixture into a blender and blend for 15 seconds.
  • Chill the mixture thoroughly in the refrigerator, approximately one hour.
  • Once chilled, whisk briefly and pour into the bowl of an ice cream machine. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions.

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