Prep Time: 20 minutes
Total Time: 20 minutes
- 3 cups water
- 1 3/4 cups sugar
- 2 tablespoons espresso or strong coffee
- 2 tablespoons unsweetened cocoa
- Pinch of salt
- 10 ounces dark chocolate, chopped fine or use chips
- 1 teaspoon vanilla
Add the chopped chocolate and whisk until melted and smooth. Remove from heat and whisk in vanilla.
Strain into a bowl and refrigerate for at least 4 hours, preferably overnight.
When completely cooled, process sorbet mixture in an ice cream freezer according to the manufacturer's directions.
If you don't have an ice cream freezer, pour the sorbet mixture into a long, shallow pan like a casserole dish. Place in freezer. About once an hour, stir the sorbet with a fork. This sorbet will have larger textured ice crystals like a granita but is still delicious.