Chocolate Espresso Sorbet

READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
  • Stir in espresso powder and vanilla.
  • Chill and then transfer to ice cream maker and process according to manufacturer's directions.
  • Transfer sorbet to a container and freeze until firm.
  • This can be made up to 3 days ahead.
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