Chocolate Rum Sorbet

1. 1

   Combine sugar, cocoa, cinnamon and salt in a saucepan.

2. 2

   Stir in coffee and 1 cup water.

3. 3

   Cook over low heat, stirring frequently, until the sugar is dissolved and lumps of cocoa blend into the mixture.

4. 4

   Remove from heat.

5. 5

   Stir in the rum.

6. 6

   Pour the mixture into a container.

7. 7

   Refrigerate at least 3 hours or until very cold.

8. 8

   This can be done a day in advance.

9. 9

   Process the mixture in an ice cream maker according to manufacturer's directions.

10. 10

    Spoon into a freezer safe container.

11. 11

    Freeze for 1 hour or until firm but not rock hard.

* Per serving · 4 servings · Values may vary.

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