Categories: Dessert, Ice Cream

Ingredients

• 2 cups water
• 1 cup sugar
• 1 cup unsweetened cocoa powder

Directions

1. In a saucepan, combine the water and sugar; place pan over medium heat.

2. Stir until the sugar dissolves.

3. Whisk in the cocoa powder and bring mixture to a simmer.

4. Simmer for 3 minutes, stirring constantly.

5. Remove pan from heat and pour through a fine strainer into a bowl.

6. Chill in the refrigerator for 2 hours.

7. Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer?s directions.

8. When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.

9. *Chocolate Espresso Sorbet-add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.

10. *Chocolate Mint Sorbet-add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.

11. *Chocolate Nut Sorbet-add ½ cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.

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