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Chocolate and Rosemary Sorbet
August 3, 2011, 9:54 pm
Filed under: desserts, recipes | Tags: , , , ,

This is my very favorite sorbet!  The combination of rosemary with chocolate is haunting and earthy.  Because it’s a sorbet, it’s clean and icy (instead of creamy), making it perfect for summer evening.   This has been my “go-to” dessert for casual dinner parties for the past several summers, and I’ve so glad to finally share it here. 

The recipe comes from the fabulous cookbook Crazy Water Pickled Lemons by Diana Henry.  My cousin Phyllis turned me onto this cookbook 4 summers ago when I was visiting her in France.  This cookbook is a treasure for those who are looking for fragrant, spice-laden, and sensual versions Mediterranean-style dishes.  Some other favorite recipes are lavender-orange-almond cake, lemon-basil ice cream, and roasted sweet potatoes with marinated feta and olives.  The cookbook is organized in chapters according to the flavor profile (for instance lavender, rosemary, olives, honey, oranges, etc), which is a refreshing way to categorize dishes, rather than their course assignment.

This sorbet is dead-easy to make, especially if you have rosemary bushes growing around the house or neighborhood.  It simply consists of cocoa power, sugar, water, and rosemary.  If the idea of a chocolate sorbet sounds intriguing, but you don’t care for rosemary, I imagine you could experiment with infusing the chocolate syrup with other herbs and aromatics like spearmint, lavender, orange zest, cinnamon sticks, or ginger. 


2-4 sprigs rosemary (Diana suggests 2, but I usually use 4)

7 oz. superfine or granulated sugar

2  1/4 oz. cocoa powder

2  1/4 cups (18 fl oz) water


Bruise the rosemary — just bash it with the back of a wooden spoon — and put it into a saucepan with the sugar, cocoa powder, and water.  Heat gently, stirring a little to help the cocoa and sugar to melt.  Bring the liquid up to the boil, and boil for 1 minute, stirring occasionally. 

Take the pan off the heat and leave to cool with the rosemary still in the chocolate syrup.  Once it has cooled off to room temperature, chill it in the fridge for about an hour.

Remove the rosemary sprigs, and churn the liquid in an ice cream machine.  If you don’t have an ice cream maker, still-freeze the mixture in a container in the freezer, and beat the mixture a few times during the freezing process.  That will break up the ice crystals sufficiently.

Serve the sorbet in pretty little bowls or goblets.  You might want to garnish it with a dollop of sweetened Greek yogurt and a handful of raspberries.

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[…] Chocolate and Rosemary Sorbet […]

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