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Ingredients for 4 servings:


2 cups water

1 cup sugar

1 cup cocoa




Combine and stir together the sugar and water over medium heat in a small saucepan.  When the sugar has dissolved, whisk in the cocoa and bring the mixture to a simmer.  Cook slowly for 3 minutes.  Strain into a broad shallow container to speed cooling.  Refrigerate the chocolate base until it cools completely.


Freeze the sorbet following the directions that accompany your ice cream freezer.  The sorbet is best served within 4 hours of being frozen.  After longer freezing period, place sorbet in the refrigerator for 30 minutes before serving.