Chocolate Cinnamon Sorbet
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.
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16 comments on “Chocolate Cinnamon Sorbet”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
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.
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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…
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P.S. Now I HAVE to get that professional ice cream machine.
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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.
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It was really simple to make, smooth and delicious. Ask Santa nicely for an ice cream churn, he might oblige..
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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.
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Travelling and age has heightened my sensitivity to the plight of the ordinary person living in difficult circumstances. I’m grateful that I live in a land of diversity and freedom. Francesca do you follow this blog
http://kitchencounterculture121.wordpress.com/2014/10/21/lotsalinks/
I think you’d find Annie an informative writer
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Lovely! I am a sucker for anything with cinnamon 🙂
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Me too Melissa, and I’m very particular about the cinnamon I buy.
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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.
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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!
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I’ve only got the castor sugar and cocoa. Mmmmh. 🙂
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That’s a start…..
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ps – pinned!
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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!
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Oh I hope the Hungry Family love it as much as we did, it was simplicity itself to make!
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