Thanks to the Veg Cooking website for this one...

Note: This decadent frozen dessert is not overly sweet and can be served plain or topped with a sweet fruit purée.

Serves: Approximately 1 qt.

Ingredients:

• 1 cup sugar
• 3 cups water
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1 tsp. vanilla

Directions:

• In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir.
• Continue to cook, stirring often, until completely melted and caramelized.
• Add the water, allowing the caramel to steam and harden. Cook over medium-low heat until dissolved, stirring often.
• Add the cocoa and the salt and whisk until dissolved. Transfer to a bowl and cool, stirring occasionally.
• Stir in the vanilla, cover, and chill for approximately 2 hours.
• Process in an ice-cream maker, then transfer to an airtight container. Allow to firm in the freezer before serving.

If you don’t have an ice cream maker, then pour the sorbet into a shallow, freezer-proof baking dish, place it in the freezer, and stir it every 30 minutes to 1 hour; repeat this step until the sorbet is smooth and frozen.

Comments (2)

	1. 25-01-2008 10:37
	This recipie is really good. Just like the stuff in the stores

Joy

	2. 19-09-2008 12:32
	I added 2 cups of almond vanilla milk with 1 cup water and 2/3 cup sugar instead since the almond is already sweetened.

minette

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