Chocolate Sorbet (rich And Creamy)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 cups water
• 1 1/4 cups sugar
• 3 tablespoons light corn syrup
• 2/3 cup unsweetened cocoa powder
• 2 ounces semisweet chocolate
• 1 tablespoon vanilla extract

Recipe

• 1 in a saucepan, combine the water, sugar, and corn syrup; place pan over low heat and stir until the sugar dissolves.
• 2 increase the heat to medium; bring to a boil; cook 2 minutes.
• 3 decrease heat to low; whisk in the cocoa and simmer 2 minutes.
• 4 remove from heat; add in the chocolate and stir until it is completely melted and the mixture is smooth.
• 5 cool to room temperature.
• 6 stir in the vanilla; cover and chill at least 1 hour.
• 7 stir the cooled mixture; freeze in 1 or 2 batches in an ice cream maker by following the manufacturer’s directions.
• 8 when finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• 9 *chocolate cherry sorbet: add 1/2 cup dried cherries to the machine when the sorbet is semifrozen; allow the machine to mix in the cherries; proceed as directed.
• 10 *chocolate chip sorbet: add 1/2 cup miniature chocolate chips to the machine with the sorbet is semifrozen; allow the machine to mix in the chips; proceed as directed.
• 11 *chocolate coconut sorbet: substitute 1 1/2 cups unsweetened coconut milk for 1 1/2 cups of the water; proceed as directed.
• 12 *mexican chocolate sorbet: add 1/4 teaspoon almond extract and 1/2 teaspoon ground cinnamon to the pan along with the cocoa; proceed as directed.