Chocolate Sorbet

1. 1

   Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil.

2. 2

   Stir in espresso powder and vanilla.

3. 3

   Chill.

4. 4

   Transfer mixture to ice cream maker and process according to manufacturer's instructions.

5. 5

   Transfer sorbet to container and freeze until firm.

6. 6

   (Can be prepared 3 days ahead.)

* Per serving · 4 servings · Values may vary.

No additional tips available.