Reduced Sugar Fudgsicle® Sorbet

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Fudgsicle Sorbet
Do you love Fudgsicles®? So much that you’d be happy to forget the stick and sit down and eat a bowl of pure Fudgsicle®? Me too, and that’s why I came up with this recipe for Fudgsicle® Sorbet. It’s dairy free, has way less sugar than most frozen treats, and it’s easy and SUPER cheap to make using your home ice cream freezer.

As you’ve probably noticed, the texture and consistency of things made in your home ice cream freezer, particularly sorbet, changes. When it’s freshly churned, it’s delightful. Stop what you’re doing, sit down and have a bowl. Tempting as it is to eat it all, you’ll probably have leftovers you need to freeze for later, and that’s where things get crazy. The next time you visit your homemade treat, chances are it’ll be a solid frozen block you need to partially thaw and kind of re-churn. At this point, especially with a low sugar, fat free creation like this, ice crystals are likely to form. It’s still delicious, but not as truly magnificent as it was when it was freshly churned. I’ve discovered there are a few secret ingredients used to preserve the texture of homemade ice cream and sorbet, all of which are discussed in this forum discussion on Chow. Of course, we could just add a ton of sugar and alcohol, but I don’t have a week to be running off that kind of calorie landslide and I’m sure you don’t either.

Fudgsicle® Sorbet
makes about 4 cups

3 cups water
1 cup Stevia In The Raw®
2/3 cup sugar
pinch salt
2/3 cup cocoa
1 1/2 teaspoons vanilla

1. Make a simple syrup by combining the water sweetener, sugar and salt in a medium saucepan over medium-low heat. Cook, stirring regularly, until the sugar and salt are fully dissolved.

2. Whisk in the cocoa and vanilla until they’re fully integrated into the simple syrup. Transfer the mixture into a container you can cover and refrigerate for at least 2 hours, or as long as overnight.

3. When you’re ready, pour the mixture into your ice cream maker according to the manufacturer’s directions and churn for about 20 minutes. If you can’t serve it all immediately, freeze the leftovers.

inspired by Dark Chocolate Sorbet from the Cuisinart® Recipe Booklet which came with my awesome ice cream maker

Per 1 cup serving: 165 calories; 1.9g fat (1.1g sat); 0mg cholesterol; 47mg sodium; 41.4g carbohydrates; 4.3g fiber; 2.6g protein

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