Liam served his chocolate sorbet with a warm chocolate fondant. Using that for inspiration, I served mine with a chocolate stout pudding. His recipe calls for a small bunch of fresh mint in the ingredients list. But this did not show up in the method or in the photograph so I ignored it.
Head straight on to the Recipe For ♥ Chocolate Sorbet ♥
In 1999 I was severely depressed due to a number of life changing factors. As I moved towards finding myself out of this I had to recognise behaviours that were not healthy for me. The one was my constant worrying about things in the future. Things that I had not control over. I taught myself to dismiss those thoughts as soon as they entered my head. And those life lessons have served me well during this pandemic. I have not once worried about things I cannot control. Don’t get me wrong, I am not blasé about the virus. In fact, I am probably overly cautious. But, after the initial three weeks of hard lockdown were up, we started visiting a friend. I have no regrets about that as he died a month later and at least we spent time with him before that.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Sorbet ♥ #LavenderAndLime Click To Tweet
When we went back to work I was thrust into seeing people and dealing with customers as I was alone in the office. And soon after that we started having people at our house. First the hairdresser – it is all about priorities. And then Dave’s son started visiting. We extended that to family visits , and time with friends. And as soon as we could, I went out to eat. We have visited people in their homes and I have been OK with everything. Because I know I cannot change the outcome. I am wearing a mask when I have to, sanitising my hands more than usual. And staying as healthy as I can. I am not going to let this virus control my life. I am getting on with living!
Click on the links for conversions and notes.
- 400 mls water
- 100 mls milk
- 150 g fructose
- 50 g glucose
- 30 g cocoa powder
- 100 g chocolate (minimum 70% cocoa solids), broken up
- Place the water, milk, fructose, glucose and cocoa powder into a heavy bottom saucepan
- Bring to the boil over a medium to high temperature and then stir for 2 minutes
- Reduce the temperature to low and add the chocolate
- Stir until the chocolate has melted them remove from the heat and leave to cool
- Pass through a sieve and refrigerate until cold
- Churn as per your ice cream machine manufacturer's' instructions until smooth and creamy
- Pour into a freezer proof container and freeze for at least 12 hours
Inspiration published on Lavender and Lime October 21:
- 2019: Blueberry Sorbet
- 2016: Baked Pap With Pork Mince
- 2015: !Khwa Ttu
- 2013: Strawberrylicious Cup Cakes
- 2012: Winners Announced For 3 Competitions
- 2011: Chicken Cashew Curry
- 2010: Roasted Red Pepper Bread Rolls
Do you worry about things you have no control over? Are you getting on with living as normally as possible while navigating your way through this pandemic?
6 thoughts on “Chocolate Sorbet”
We are the same, TAndy. We are getting on with life and hoping that we’ve seen the worst of the lockdowns now.
I think in South Africa if we can all keep mindful there will not be another lockdown 🙂
Looks delicious! And I’ve been pretty cautious about going out, but I make an exception for hair appointments. Priorities!
I am glad we are on the same page there 🙂
I like your rational approach to dealing with the virus…
Thank you Jim 🙂