Chocolate Sorbet (Dark and Dense)

Rich and intense

• Ready In: 50 mins
• Yields: 3 cups

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.