55g/2 oz Cocoa powder
150g/5.5 oz Caster sugar
2 teaspoons Instant coffee granules
500ml/18fl oz Water
Recipe
Sieve the cocoa powder into a saucepan and add the coffee granules, caster sugar and a little water. Using a wooden spoon mix together to form a thin paste. Gradually stir in the remaining water. Slowly bring to the boil and simmer for 8 minutes, stirring all the time. Remove from heat and leave to cool. Transfer mixture to a bowl, cover with clingfilm and place in the refrigerator until well chilled. Transfer the mixture into a large freezerproof container, cover and freeze for 2 hours. Remove the sorbet and beat well with a fork, freeze for a further total of 6 hours removing every 2 hours and beating. Transfer the chocolate sorbet to the refrigerator 30 minutes before serving.