Dark Chocolate Sorbet
Super dark chocolate sorbet.
Recipe type: Dessert
Serves: 5 cups
  • 3 cups water
  • 1⅔ cup caster sugar
  • pinch of salt
  • 1⅔ cups cocoa powder
  • 1 teaspoon pure vanilla extract (I used vanilla bean paste)
  1. Combine water, sugar and salt in a medium saucepan over medium-low heat. Cook mixture, stirring often, until sugar is completely dissolved.
  2. Gradually add cocoa powder to sugar mixture while whisking constantly until smooth. Add vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight.
  3. Churn in an ice cream maker, according to the manufacturer’s instructions. The sorbet will be soft and creamy; transfer to an air-tight freezer-safe container and place in the freezer for a few hours until desired consistency is reached. Remove from freezer 15 minutes before serving.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2012/10/strawberry-basil-black-pepper-ice-cream-ice-cream-maker-giveaway/