Cold-brew concentrate and rich cocoa powder flavor this divine, dairy-free mocha sorbet from Offbeat + Inspired.
1 cup sugar
1 cup cold-brew coffee concentrate*
1 cup water
¼ cup cocoa powder
¼ tsp. vanilla extract
Pinch of salt
Handful of dark chocolate chunks (optional)
In a medium saucepan, combine all the ingredients except the chocolate chunks. Cook over low heat, stirring frequently, until the sugar is dissolved and the ingredients are fully incorporated.
Transfer to a container, cover and refrigerate until the mixture cools completely.
Pour the cooled mixture into an ice cream maker and mix according to the manufacturer’s instructions. The sorbet will be very soft. Stir in the chocolate chunks. Transfer to a plastic container and freeze for at least an hour or up to overnight (until the sorbet hardens).
For the cold-brew coffee concentrate: In a French press, steep 1 cup coarsely ground coffee in 4 cups cold water for 8-16 hours. Plunge pot and pour coffee into a clean glass jar. Keep refrigerated for up to 1 week.
Recipe reprinted with permission from offbeatandinspired.com