Print Recipe

Chocolate Sorbet



  • 2 cups water
  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder, best possible quality


  1. Combine water and sugar in a heavy saucepan and place over medium heat. Stir until sugar dissolves.
  2. Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.
  3. Remove from heat and pour through a fine strainer into a bowl.
  4. Chill in refrigerator for 2 hours.
  5. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's instructions.

Makes about 3 cups.

When finished, sorbet will be soft but ready to eat.

For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Posted by bettyboop50 at Recipe Goldmine May 16, 2001


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