This sorbet can be prepared with or without an ice cream maker; either way, it has a deep, dark and intense cocoa flavor.
Recipe information
Yield
Makes 2 3/4 Cups
Ingredients
Preparation
Step 1
Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
To make sorbet in ice cream maker:
Step 2
Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm.
To make sorbet in freezer:
Step 3
Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.
