mexican spiced chocolate sorbet

These days I barely have time to dream. If I did, I would dream about spending time in my kitchen as I used to do, stirring together wonderful things. But school has sucked me in and sucked me dry.

mexican spiced sorbet

Just weeks ago I had the time for wonderful things. Books for pleasure, long and lazy conversations, hours on the yoga mat. I am happy where I am, but it has brought a sea change.


If I could find the time to sleep, perchance I could find the time to dream: an afternoon for dark chocolate, my very own ice-cream maker, kisses of cayenne. I would dream about this Mexican iced sorbet I made when days allowed for dreams. And maybe, just maybe, there would be a few minutes left to actually bring it to life.


Mexican Sp(iced) Chocolate Sorbet

A lot of people have ice cream makers collecting dust in their basement. Go ahead and ask. You know you want to.


1 cup sugar
3/4 cup cocoa (I used Hershey’s Dark, but feel free to go fancy!)
water (for low-fat sorbet) or milk (skim, 1% or 2%, your choice)
2-4 ounces chopped dark or semi-sweet chocolate (I used dark, of course, the Chili bar by Lindt)
pinch of cayenne (that’s the spicy part, entirely optional but is a nice surprise)


  1. Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like)
  2. Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it’s melted.
  3. Let the mixture cool, and then refrigerate until cold.
  4. Pour into ice cream maker and freeze according to manufacturer’s directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
  5. Store in freezer for extra firmness.

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