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Ingredientes
- 1/2 x vanilla pod
- 2 c. water
- 1 1/3 c. castor sugar
- 1 c. Dutch cocoa
Direcciones
- Split vanilla pod in half.
- Place water, sugar, cocoa and vanilla pod in a medium saucepan, bring to the boil and boil for about 3 min.
- Pour into a bowl and cold. Throw away vanilla pod.
- Place cool preparation into an ice-cream maker and churn till ready.
- Store in a covered container in the freezer till required. It keeps well for 3-4 days, but the fresher the better.
- If you don't own an ice cream maker, pour the preparation into a stainless steel bowl and place it in the freezer. When it starts to set, whisk for 10 seconds.
- Return to the freezer and whisk again when it starts to set. When the sorbet is too hard to whisk it is ready.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 78 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 19.92g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.58g | 13% |
| Protein 0.0g | 0% |
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