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Dark Chocolate Sorbet

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1 cup sugar
  
• 2/3 cup European-style Dutch process cocoa powder
  
• 1 tsp vanilla
  
• 1 to 2 Tbsp Kahlua, Frangelico or framboise (optional)
  






Instructions



1. Blend sugar and cocoa powder in a heavy saucepan. Slowly add 1-1/2 cups water, stirring constantly. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves (6 to 8 minutes). Bring to a boil over high heat and cook, stirring constantly, until syrup turns thick and glossy (1 to 2 minutes).
   
   
2. Cool mixture to room temperature; stir in vanilla and liqueur (if using). Cover and cool in refrigerator for at least one hour.
   
   
3. Pour mixture into an ice cream maker and process according to machine's directions -- or still-freeze in a tightly covered container.
   
   Makes about 2 cups.