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Chocolate Sorbet

Source of Recipe


From "Barefoot Contessa at Home" by Ina Garten



List of Ingredients



• 2 cups sugar
  
• 1 cup very good cocoa powder, such as Pernigotti
  
• ½ teaspoon pure vanilla extract
  
• ¼ teaspoon ground cinnamon
  
• ¼ teaspoon kosher salt
  
• ½ cup brewed espresso (2 shots)
  
• 1 tablespoon coffee liqueur, such as Tia Maria
  






Instructions



1. In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 4 cups water and the espresso.
   
   
2. 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.
   
   
3. Freeze the mixture in two batches in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in plastic containers and freeze for an hour or overnight, until firm enough to scoop.
   
   
   Makes about 2 quarts; Serves 6