Sorbets
Dark Chocolate Sorbet
Ingredients
- 3 cups water
- 1²/³ cups granulated sugar
- pinch salt
- 1²/³ cups cocoa powder, sifted
- 1 teaspoon pure vanilla extract
Directions
- Prepare a simple syrup with the water, sugar and salt bycombining all three in a medium saucepan set overmedium-low heat.
- Cook mixture until the sugar is fullydissolved.
- Gradually add the cocoa powder to the simple syrup bywhisking constantly until smooth.
- Add the vanilla and stirto combine. Cover and refrigerate 2 to 3 hours, orovernight.
- Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture.
- If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer forabout 2 hours.
- Remove from freezer about 15 minutesbefore serving.
