Sorbet for chocolate lovers!
- 1 ¼ c sugar
- 3 c water
- ¾ c unsweetened cocoa powder
- ¼ tsp salt
- 2 tsp vanilla
Cook sugar in dry saucepan without stirring until it begins to melt.
Over very low heat, stir occasionally with a fork, and continue cooking until all sugar is melted and it's just starting to turn a very light caramel brown (not dark brown).
Add water - it will bubble and sizzle a lot! Use caution and cook and whisk constantly over very low heat until caramel is dissolved in the water.
Whisk in cocoa and salt until dissolved.
Transfer to a bowl to cool, stirring occasionally.
Stir in vanilla then chill about 2 hours.
Freeze in your ice cream maker then transer for your freezer to harden.