Ingredients
- 4 cups water
- 3/4 cup sugar
- 4 Earl Grey tea bags, (see Tip)
- 1 cup unsweetened Dutch-process cocoa powder, (see Ingredient note)
- 1 ounce good-quality bittersweet chocolate, finely chopped
Cooking Directions
Step 1
Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.
Step 2
Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.
Step 3
Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
Step 4
Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.
Nutrition Info
- Serving: Per serving
- Calories: 147
- Carbohydrates: 35g
- Fat: 3g
- Protein: 3g
- Dietary Fiber: 0g
- Saturated Fat: 2g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 361mg
- Sodium: 3mg
- Exchanges: 2 other carbohydrates, 1/2 fat
- Carbohydrate Servings: 2