Chocolate Sorbet

I'm not the kind of person who has to buy every new kitchen gadget I see.  (There was a recent NY Times article about this kind of person.)  I keep it simple.  I do have a KitchenAid mixer that, while not life changing, is pretty useful to have around.  But mostly I'm happy to chop, grate, knead, and everything else by hand.  I even believe that it gives me a better feel for the food, which is especially important in baking, when ingredients are delicate and sensitive.  Besides, kneading is good for the soul, much like weeding or chopping wood.

So, like I said, I don't go buying appliances that have one use.  Polenta maker?  Salmon poacher?  You can make wonderful things happen with a few bowls, a few pots and pans, and a good knife.  But several years ago, I bought an ice cream maker.  It was with a gift certificate, and it was less than $20, so it seemed worth it, even if it ended up being a bust.  But it wasn't.  Never, not once, have I regretted owning this wonderful machine.  Keep the bowl in the freezer, plop ingredients in when desired, and turn it on.  Let it work its magic.  There you have it.  Ice cream, gelato, or sorbet at your command.

My wife has some major dental issues.  I don't want to go pointing fingers here, but there's a reason Germans eat mushy food.  Anyway, she had a crown put on this week, and I thought she might appreciate some dessert that could be eaten even with a mouth half-numb with Novocaine.  So I made some sorbet.

You can't really go wrong with this sorbet.  It comes from the pastry mastermind known as David Lebovitz, and it is intense.  This is the dessert you want when you are always complaining that there's not enough chocolate in your [fill in the blank].  This is a major complaint of mine (and the reason I double the amount of chocolate chips called for in any given chocolate chip cookie recipe).  But no complaints here.  Cocoa powder and semi-sweet chocolate combine to meet your chocolate needs.  Plus, if you're counting down the days, it is kosher for Passover.  As a bonus, it has no dairy, so you can eat it after a meat meal.  And, with no cream/milk/eggs, this almost feels good for you.  Well, not too bad for you anyway.

Chocolate Sorbet
Makes 1 quart

1 1/2 c water
1 c sugar
3/4 c cocoa powder
pinch salt
6 oz semi-sweet chocolate, chopped
1/2 t vanilla extract

Whisk water, sugar, cocoa powder, and salt together in a large pan.  It's going to boil a lot, so make sure you use a bigger pan than you think you need.  Bring to boil, whisking continuously.  Once it has boiled, let it boil for a minute, and then take the pan off the heat.

Stir in chocolate and vanilla until chocolate has completely melted.  Let cool (or don't, and let your ice cream maker do the work).  Freeze in your ice cream maker according to the instructions (I froze in the machine for half an hour, transferred the sorbet to an empty yogurt container, and let it solidify in the freezer for another two hours).