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from one generation to the next

Chocolate Cinnamon Sorbet

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My new ice cream churn has led to lots of experiments. The biggest success so far has been Creamy Berry Gelato, but after concentrating on fruity flavours, Greg Malouf’s recipe from Saha,  the October  Cookbook Guru book, tempted me to try Chocolate and Cinnamon flavoured sorbet.

From Saha I’ve prepared and posted the recipes for a red pepper, walnut and pomegranate dip mahumarrah and also zucchini, mint and feta fritters, but I’ve left the best for last.

This recipe is simplicity itself. It relies on good Dutch process cocoa powder, chocolate with minimum of cocoa 50% content and best quality cinnamon bark for it’s sensational flavour. Chocolate wouldn’t be my first choice for sorbet gelato or ice cream but I could be gently persuaded if they all tasted this good. The texture was fine grained, almost creamy. I see the base recipe having lots of different aromatic incarnations.

Greg and Lucy published this book after a journey to Greg’s ancestral homeland Lebanon, which included a sojourn in Syria. In the introduction to the dessert section Lucy writes of the variety of people they observed enjoying ice cream in different styles and circumstances. In the final paragraph she talks in an upbeat way about the restoration of merchant houses in Damascus into sumptuous upmarket restaurants where she observed well heeled Syrians enjoying life.

I fear this snap shot in time has been relegated to history, but will think about the displaced and persecuted Syrians each time I sit down to enjoy this wonderful sorbet.

500 mls water

250 mls milk

100g castor sugar

50g liquid glucose

2 cinnamon sticks

200g dark chocolate, min 50% cocoa

20g Dutch process cocoa

Measure the water, milk, sugar and liquid glucose into a medium saucepan. Add the cinnamon sticks, then over a low heat slowly bring the liquids to the boil, stirring continuously until the sugar and liquid glucose have dissolved.

Put the chocolate and cocoa into a heatproof bowl. Pour the boiling milk mixture over the chocolate the stir until the chocolate and cocoa have dissolved.

Cool the chocolate mixture, stirring from time to time, then chill for 4 hours.

Churn according to your ice cream machine’s manufacturer’s instructions.

Freeze for 4 hours before serving.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

16 comments on “Chocolate Cinnamon Sorbet

  1. Stephanie
    October 23, 2014

    I have made chocolate sorbet before and loved it but with the cinnamon it would be so much better!

    I have two Malouf cookbooks and they are fabulous. I will have to buy Saha next.

    Like

    • ladyredspecs
      October 24, 2014

      Saha, with its companions Turquoise and Saraban are beautiful books, almost too good to use in the kitchen, but then, the recipes are very tempting…

      Like

  2. My Kitchen Witch
    October 22, 2014

    P.S. Now I HAVE to get that professional ice cream machine.

    Like

  3. My Kitchen Witch
    October 22, 2014

    Great combination of flavours – chocolate and cinnamon. I also like that the predominant liquid ingredient is water rather than a heavy cream. Must have missed the dessert section in Saha! Have to go back and have a look.

    Like

    • ladyredspecs
      October 22, 2014

      It was really simple to make, smooth and delicious. Ask Santa nicely for an ice cream churn, he might oblige..

      Liked by 1 person

  4. Francesca
    October 22, 2014

    I will also pin this lovely summer recipe and dig out the ancient gelataio, an op shop find that still functions.
    I am glad, if that is the right word, that you mentioned your concern and sadness over the evengts in Syria. It seems to me that bloggers cannot write and post in a vacuum: expressing awareness of tragedy is the responsible thing to do. Around a month ago, a very famous American blogger posted her recipe for Muhamarrah from Syria, without a singe reference to the tragic events in that country, too scared to sully her pages with deeper thought.

    Like

  5. Melissa
    October 21, 2014

    Lovely! I am a sucker for anything with cinnamon 🙂

    Like

    • ladyredspecs
      October 21, 2014

      Me too Melissa, and I’m very particular about the cinnamon I buy.

      Like

  6. cheergerm
    October 21, 2014

    Oh, lovely ingredients. The ten year old has been nagging me to dust off his ice cream maker (a smaller kids version but perfectly sound). This will be on the ‘to make’ list.

    Like

    • ladyredspecs
      October 21, 2014

      It appealed to me because there was only milk, no cream involved, but the texture is creamy nevertheless, the flavour delicious. A kid with an ice cream churn, I’m impressed!

      Like

  7. marymtf
    October 21, 2014

    I’ve only got the castor sugar and cocoa. Mmmmh. 🙂

    Like

  8. thehungrymum
    October 21, 2014

    ps – pinned!

    Like

  9. thehungrymum
    October 21, 2014

    o my! I was so curious by the combo of choc & cinnamon that I had to read the entire recipe, then almost fell off my seat when I discovered I have everything I need to make this! Thanks for the inspiration – am off to dust off my ice cream maker!

    Like

    • ladyredspecs
      October 21, 2014

      Oh I hope the Hungry Family love it as much as we did, it was simplicity itself to make!

      Like

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