Recipe: Bittersweet Chocolate Sorbet (ice cream machine)

BITTERSWEET CHOCOLATE SORBET

"Intensely flavored, like a sophisticated Fudgesicle. The addition of liqueur gives this sorbet an adult edge and keeps it smooth through extended periods in the freezer - if it lasts that long!"

1 cup (7 1/2 oz) granulated sugar
1/2 cup (8 tbsp) firmly packed unsweetened Dutch-process cocoa powder
1 1/2 cups (12 fl oz) water
1 teaspoon pure vanilla extract
2 tablespoons Kahlua, brandy, dark Jamaican rum, creme de menthe, Grand Marnier, or Framboise

Combine the sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the 1 1/2 cups water. Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is dark, glossy brown, 1-2 minutes.

Pour the mixture into a bowl and stir in the vanilla extract and liqueur of choice. Cover and chill until very cold.

Then put it in your ice cream maker and freeze.

Source: Sweet Nothings by Jill O'Connor