Chocolate Sorbet from David Lebovitz’s The Perfect Scoop is a rich, decadent dessert that’s perfect for chocolate lovers. It’s dairy-free, which makes it a great option for those avoiding dairy, and it’s incredibly easy to make. Here’s a simplified version of the recipe:

Churn the Sorbet:

Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the sorbet is thick and has a texture similar to soft-serve ice cream.
Freeze to Firm Up:

Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve:

Scoop the sorbet into bowls or cones and enjoy!
Tips:
Ice Cream Maker: If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring it every 30 minutes to break up ice crystals until it reaches the desired consistency.
Flavor Variations: For a twist, you can add a splash of espresso or a pinch of sea salt to the chocolate mixture for extra depth of flavor.
This Chocolate Sorbet is incredibly smooth and intensely chocolatey, making it a refreshing and indulgent treat, especially during warm weather. Enjoy this delicious recipe from The Perfect Scoop!