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.
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)
- 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)
- Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it’s melted.
- Let the mixture cool, and then refrigerate until cold.
- 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.
- Store in freezer for extra firmness.