TSP Spices - Recipes

Dessert

Chili Orange Chocolate Sorbet

½ cup plus 2 TBS cocoa powder (use Dutch process if available)
2 cups water
¾ cups sugar
1 ½ tsp instant espresso powder
1 tsp vanilla extract
1 tsp Organic Chile Pepper (mild, ground)
1 Tbs Organic Orange Zest

Whisk together first three ingredients in medium saucepan over medium high heat until sugar is dissolved and mixture comes to a boil. Stir in remaining 4 ingredients. Refrigerate mixture for at least two hours or overnight. Pour mixture into ice cream maker and process according to manufacturer’s instructions. Once processing is complete, transfer to air tight container and freeze until firm. This can be made up to three days ahead.

Serves 4.