CHOCOLATE SORBET
2 cups water
3/4 cups sugar
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill.
Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm. (Can be prepared 3 days ahead.)
Makes 4 servings
Source: Bon Appetit Light and Easy
2 cups water
3/4 cups sugar
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill.
Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm. (Can be prepared 3 days ahead.)
Makes 4 servings
Source: Bon Appetit Light and Easy
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