Chocolate Sorbet

1. 1

   Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend.

2. 2

   Gradually whisk in 2 cups water.

3. 3

   Mix in corn syrup.

4. 4

   Stir over medium heat until sugar dissolves (do o not boil).

5. 5

   Refrigerate mixture until cold, about 2 hours.

6. 6

   Transfer mixture to ice cream maker and process according to manufacturers instructions.

7. 7

   Transfer sorbet to container; cover and freeze until firm.

8. 8

   Transfer mixture to 13x9x2-inch glass baking dish.

9. 9

   Freeze mixture until firm, stirring occasionally, about 5 hours.

10. 10

    Break sorbet into large pieces and transfer to processor.

11. 11

    Puree sorbet until smooth and creamy.

12. 12

    Spoon sorbet into container; cover and freeze until firm.

13. 13

    (Can be prepared 3 days ahead.

14. 14

    Keep frozen.)

15. 15

    Let sorbet stand at room temperature 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

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