Recipe: Mocha Sorbet (using cocoa powder, ice cream machine)

MOCHA SORBET

"Coffee and chocolate reprise their popular duet - this time in a cool sorbet, an ideal way to enjoy "coffee and dessert" after a big meal on a hot summer evening. A good-quality cocoa powder is crucial to the success of this sorbet."

1 cup sugar
2 cups brewed coffee
1 cup water
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract

In a large saucepan, heat the sugar over medium heat, until it begins to melt. Continue to cook, stirring often, until completely melted and caramelized.

Stir in the coffee and water and cook over medium-low heat until the sugar is completely dissolved, stirring often.

Add the cocoa powder and salt and stir until dissolved. Transfer to a bowl and set aside to cool, stirring occasionally, about 15 minutes.

Stir in the vanilla and refrigerate until chilled, about 2 hours.

Once the mixture is chilled, freeze it in an ice cream maker according to the manufacturer's instructions. When the mixture is finished churning in the machine, it will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freezer for no more than 1 to 2 hours for the best flavor and texture.

Makes 1 1/2 pints (6 servings, 1/2 cup each)
Source: 1,000 Vegan Recipes by Robin Robertson