Dark Chocolate Sorbet - Cuisinart ICE30BCU User Manual

Dark Chocolate Sorbet

Serves 6-8
900ml water
375g granulated sugar
75g soft brown sugar
250g un-sweetened cocoa powder
1 tbsp vanilla extract
Ensure the freezer bowl is completely frozen. (see page 9)
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Combine the water and sugars in a large saucepan and place over a medium heat. Stir until
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the sugar dissolves.
Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, stirring
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constantly. Remove from the heat and transfer to a medium bowl. Stir in the vanilla
extract. Chill in the refrigerator for 2 hours. Stir the chilled mixture.
Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice
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cream to churn for 20-25 minutes.
This will produce a soft sorbet. For a firm frozen sorbet, transfer to an air tight
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container and place in the freezer for 2 hours.
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