Barefoot Contessa's Chocolate Sorbet

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READY IN: 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt.
  • Stir in 2 cups water and the espresso.
  • Cook over low heat until the ingredients are dissolved.
  • Off the heat, stir in the coffee liqueur.
  • Transfer to plastic containers and refrigerate until very cold.
  • Freeze the mixture in an ice cream freezer according to the manufacturer's directions.
  • The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
  • **Cook time does not include refrigerating the mixture, making the sorbet in ice-cream maker, or freezing for one hour or up to overnight.
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