Ingredients

The following ingredients have 6 Servings
  • 1 1/3 cups sugar 
  • 3 Tbs. dark corn syrup 
  • 3 cups water 
  • 1/2 cup Dutch process cocoa powder 
  • 1 1/2 oz. bittersweet chocolate, finely chopped 
  • 2 tsp. vanilla extract  

Instruction

  • In a heavy saucepan over high heat, combine the sugar, corn syrup and water and bring to a boil. Reduce the heat to medium and simmer for 1 minute.
  • Remove from the heat and whisk in the cocoa until the mixture is smooth. Add the chocolate and vanilla and whisk until the chocolate melts. Let cool, cover and refrigerate to chill thoroughly, at least 4 hours or preferably overnight.
  • Pour the chocolate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a tightly covered freezer container just large enough to hold it and freeze until firm, at least 2 hours.
  • Let the sorbet stand at room temperature for 10 to 20 minutes to soften slightly before serving. The sorbet will keep for up to 4 days in the freezer. Makes 1 quart; serves 6.
  • Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).