Cocoa powder lends a bittersweet flavor to this sorbet. Feel free to add one or two tablespoons of your favorite liqueur for a slightly more sophisticated flavor.
Ingredients
- 1 cup sugar
- ½ cup natural cocoa powder
- 1 teaspoon instant espresso
- Pinch of kosher salt
How to Make It
- Bring 2 cups water to a simmer in a medium saucepan. Whisk in the sugar, cocoa, espresso, and salt until smooth. Bring to a simmer over medium heat, cook just until the sugar dissolves, and then remove from the heat. Carefully blend, with a hand blender or in a countertop blender, until completely smooth.
- Chill in the refrigerator until very cold, at least 2 hours, and then freeze in an ice-cream maker according to the manufacturer’s instructions. The sorbet will be softly set when you remove it from the machine. Cover and freeze until firm, about 4 hours or overnight.
