Bittersweet Chocolate Sorbet

1. 1

   Bring water to a boil in a medium saucepan.

2. 2

   Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently.

3. 3

   Remove from heat; add chocolate and vanilla, stirring until chocolate melts.

4. 4

   Cover and chill completely.

5. 5

   Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

6. 6

   Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

7. 7

   Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.

* Per serving · 4 servings · Values may vary.

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