Simple Chocolate Sorbet
Make sure you fully freeze the insert of your ice cream maker if required by the directions before beginning. It often needs to freeze overnight. Please note that the Prep time is hands-on time only. Allow time for chilling and churning.
Ingredients
- 1 cup sugar
- 3 cups water
- 3/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 1
Add the sugar to a large saucepan and shake to spread it in an even layer. Let the sugar cook over medium heat, without stirring, until it just begins to melt (the edges start to caramelize). Now stir continuously as it cooks, until the sugar is completely melted and caramelized.
- 2
Reduce the heat to medium-low, add the water and stir continuously. The caramel will steam and harden, but continue to cook and stir until it is dissolved.
- 3
Whisk in the cocoa and salt until dissolved.
- 4
Transfer the mixture to a bowl and cool, stirring occasionally.
- 5
Stir in the vanilla, cover, and refrigerate the mixture for approximately 2 hours.
- 6
Process the mixture in an ice cream maker, according to the manufacturer's directions.
- 7
Transfer the sorbet to an airtight container, and freeze for at least a few hours before serving, to allow it firm up.
Cook it from the original
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