There are only two things that can lower my body temperature in NYC’s violent sweat season: seltzer and ice cream. With every empty bottle of the bubbling salvation I’m getting closer to buying a Soda Stream. I hate the waste of so much empty plastic, I just need to commit to the machine and find a space for it in my evolving kitchen.

But this post isn’t about seltzer. That would be boring.

It’s about David Lebovitz’s chocolate sorbet. Deemed a genius recipe by the fine folks at Food52, I’ve been dreaming of a batch since the weather lost its edge in March. Though I toured with an induction burner (albeit, briefly), an ice cream machine was out of the question. Traveling with Flashdance made me pare down my necessities in a way that we could all benefit from now and again. Now that I’m back in nesting mode, the ice cream machine that couldn’t explore the country with me is getting all the love it’s missed.

First up, this fine sorbet. Dairy free, gluten free, and quick, this is the dessert I’ll be making for myself until the Fall leaves come calling and I can turn on the oven again. It’s rich and deep, velvety and cold. It melts not into cream, but into rivers of iced chocolate.

I can’t claim any improvements or substitutions to the recipe, it’s perfect just as written. The recipe uses cocoa powder and melted chocolate to achieve the exquisite texture and while any cocoa powder will do, but the good stuff is worth finding. My favorite? This Black Onyx Cocoa Powder from Savory Spice Shop. They’re good folks, selling well-sourced spices and proprietary blends for anything you might want to cook.  Go forth! Churn tonight!