Sorbet is the answer for ice-cream lovers who are watching their fat in-take, want to eat healthier, and find it impossible to give up desserts. And since sorbets are made without dairy, vegans and those with lactose intolerance can also enjoy these treats.
- 2 ½ cups boiling water
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- 3 oz bittersweet chocolate, finely chopped
- ½ cup Tia Maria, Kahlua or Homemade Coffee Liqueur
Stir sugar into boiling water to dissolve, add cocoa powder and whisk until well incorporated. Add chopped chocolate and stir until melted. Add Coffee Liqueur and stir. Chill thoroughly and freeze in an ice-cream machine according to manufacture’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 2 hours. If frozen longer, let ripened at room temperature for 10-15 minutes before scooping.
Tags: chocolate sorbet, eggless desserts, Iced Desserts, Making Sorbets, milkless desserts
i also have lactose intolerance that is why i always avoid dairy products.:*’
well we do have some lactose intolerance in our family and we just cut out on dairy products. ~:;