CHOCOLATE SORBET

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Contributed by Mary Jo Tansy
  • 2 1/4 c. water
  • 1 c. sugar
  • 3/4 c. unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 6 oz. bittersweet or semisweet chocolate, finely chopped
  • 1/2 t. vanilla extract
Whisk together 1 1/2 cups water with sugar, cocoa powder, and salt in a saucepan and bring to a boil, whisking frequently. Boil, whisking, for 45 seconds.

Remove from heat and stir in the chocolate until it's melted, then stir in vanilla and the remaining 3/4 cup water. Use a stick blender blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. 

Alternate freezing method: Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.



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