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