Barefoot Contessa'S Chocolate Sorbet

1. 1

   In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt.

2. 2

   Stir in 2 cups water and the espresso.

3. 3

   Cook over low heat until the ingredients are dissolved.

4. 4

   Off the heat, stir in the coffee liqueur.

5. 5

   Transfer to plastic containers and refrigerate until very cold.

6. 6

   Freeze the mixture in an ice cream freezer according to the manufacturer's directions.

7. 7

   The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

8. 8

   **Cook time does not include refrigerating the mixture, making the sorbet in ice-cream maker, or freezing for one hour or up to overnight.

* Per serving · 4 servings · Values may vary.

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