For the last few weeks I haven't been able to get enough frozen treats. The weather has been hovering around 100 degrees every day and I'm certain I get sunburned just by looking out the window. Yesterday I made chocolate stout sorbet and we ate it just as the sun was going down. I put the first bite in my mouth and breathed a sigh of relief; for the first time in ages, I was cold!
The best part about chocolate stout sorbet is it's simplicity. It has only three ingredients: chocolate syrup, espresso, and stout. I used Rogue Chocolate Stout for extra chocolaty goodness.
The sorbet comes out looking like frozen brownie batter. It is not overly sweet, so I topped it with a light drizzle of sweetened condensed milk.
Chocolate Stout Sorbet:
1 1/4 cups chocolate stout
1 1/2 cups of your favorite chocolate syrup
1 shot espresso
Make sure all ingredients are VERY cold. Whisk to combine. Follow manufacturer instructions for your ice cream machine. Let sorbet set in freezer for at least eight hours before serving.