Chocolate-coffee sherbet

This dark chocolate sherbet is a delicious cross between a water ice and an ice cream. This recipe contains no cream and only semi-skimmed milk, so it makes an ideal treat for chocoholics who are also trying to count calories
Chocolate-coffee sherbet
Chocolate-coffee sherbet: wonderfully indulgent with minimal guilt
Serves 4 to 6


* 600ml semi-skimmed milk
* 40g cocoa powder (unsweetened)
* 115g caster sugar
* 5ml instant coffee granules or powder
* chocolate-covered raisins, to decorate


1. Heat the milk in a pan until hot, but not boiling. Meanwhile, put the cocoa in a bowl. Add a little of the hot milk to the cocoa and mix to a smooth paste using a wooden spoon.

2. Add the remaining milk to the cocoa mixture, stirring all the time, then pour the chocolate milk back into the pan. Bring to the boil, stirring often.

3. Take the pan off the heat and stir in the sugar and the instant coffee until it has dissolved. Pour into a jug (pitcher), leave to cool, then chill well.

4. Transfer the chilled mixture to an ice cream maker and churn until very thick.
If making the sherbet by hand, pour the mixture into a plastic tub or similar
freezerproof container and freeze for six hours until firm, beating once or twice
with a fork.

5. Transfer to a food processor or electric mixer to break up the ice crystals if necessary. Allow the sherbet to soften slightly before serving.

6. Scoop into dishes and sprinkle each portion with a few chocolate-covered raisins.

Cook's tip

Use good quality cocoa and don’t overheat the milk mixture or the finished ice may taste bitter. If there are any lumps of cocoa in the milk, beat the mixture with a balloon whisk to remove them completely.

Sorbets & Ices by Sara Lewis


For extra creaminess, add 150ml crème fraîche or softly whipped cream to the cooled sherbet mixture just before freezing.

More recipes from Sara Lewis's Sorbets & Ices

Peach and almond granita
Blackcurrant sorbet

Recipe adapted from Sorbets & Ices by Sara Lewis, published by Lorenz Books, £5.99

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