Deep Dark Chocolate Stout Sorbet

1. 1

   In a large saucepan over medium-high heat, stir together water, sugar and salt. Bring to a boil, whisking constantly and boil for 45 seconds.

2. 2

   Remove from heat and stir in chopped chocolate.

3. 3

   Add vanilla and beer and stir to combine.

4. 4

   Transfer to a blender and blend for 15 seconds.

5. 5

   Refrigerate for at least 4 hours and up to overnight.

6. 6

   Give mixture one final quick blend to incorporate, then transfer to an ice cream maker and churn according to manufacturer's direction.

7. 7

   Transfer to an air tight container, press plastic wrap flush to the surface and chill for several more hours, or until firm but not hard.

8. 8

   .

* Per serving · 4 servings · Values may vary.

No additional tips available.