This sorbet is a revelation to me. It tastes like really good dirt. I mean that in a really good way. Because I am talking about the very best dirt, it is so dark and so complex. I swear this sorbet is even creamy. But how is that possible?
Ingredients
- 2¼ cup water
- 1 cup sugar
- .75 cup unsweetened dutch-process cocoa powder
- 1 pinch salt
- 6 ounce bittersweet finely chopped
- ½ teaspoon vanilla extract
Directions
In a large saucepan, whisk together 1 ½ cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
Am thinking your “adapted” contribution is the vodka? That sounds like one savory cocktail!
Can’t believe that I’ve enjoyed this all my life but never made it myself either. That’s gotta change, thanks for the recipe.
LL
I wish I was your neighbor and could let you borrow the PolySci smoking gun that I have. I bet this would be phenomenal with a brief cold smoke of alder wood.
getting fancy with the pictures! Love all the new fonts and fun photos — gorgeous!
I’ve made ceviches before, but not sure why I haven’t ventured in to the land of gravlox? I don’t usually like eating cooked salmon because of its strong fishy taste (especially when the salmon is overcooked or when eaten the following day — seems like the fish taste gets stronger). BUT I love salmon “raw” , like in sushi or gravlox or smoked. I should really try this at home! Umm, any tips on how to find a good salmon if I can’t find Wild Alaskan ones?
Wow I have never dreamed about making my own lox. I love it and would order it all the time when it’s on the menu and when my wallet could afford it. I am definitely going to try it in the near future!
One question, can I just use the regular salmon I buy from the grocery store? I saw a comment saying they will be using frozen fillet, is that ok? or should we stick with fresh one?
Thank you for sharing!
Wils Alaskan salmon has an amazing (all natural) color that add visual appeal to lox, but good salmon is good salmon. GREG
Wow. I didn’t know I wanted to make my own lox until reading this post. My oatmeal-eating husband will eat lox each morning for breakfast if it’s on the menu. No accompaniments, just bread and the lox. He’d love this.
Wow, this sounds so easy! We’ve been trying to consume more salmon, and I this sounds like an excellent way to do so! 😀
I have some Alaskan frozen salmon, begging to become something delicious. I kept thinking to myself, how hard is it to make gravlax? You just answered my question. Perfect timing. I can almost taste some homemade bagels, cream cheese, red onion and capers… but your pumpernickel idea isn’t pretty good, too!
The lox looks beautiful on your photo! This will be on my to-do list. For now, I will be enjoying freshly smoked salmon from Seattle seafood market.
This looks pretty easy — and I am a lox lover!
I have had this on my bucket list as well Greg. Of course my bucket list is so long that I will need to live forever, but this recipe rises to the top of the list.
The hardest part is waiting 48 hours before slapping it on some pumpernickel or toasted squaw and crowning it with a sprinkle of capers…delicious.
I remember your trip to Alaska and how wonderful that sounded. I’m such a seafood nut… sounded like a dream trip. And I’m so glad you finally got around to making lox. I only make it a few times a year (why, I don’t know)… but it’s so freakin good.