Chocolate Sorbet

Ingredients

  • Special equipment: an ice cream maker
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¾ cup unsweetened cocoa powder, preferably Dutch-process
  • 3 cups water
  • 1 ¼ cups sugar

1. Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add water (caramel will harden and steam vigorously) and cook over moderately low heat, st...

View full recipe at SpringPad

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