Chocolate Sorbet
  • 1 cup sugar
  • 3 cups water
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  1. In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir.
  2. Continue to cook, stirring often, until completely melted and caramelized.
  3. Add the water, allowing the caramel to steam and harden. Cook over medium-low heat until dissolved, stirring often.
  4. Add the cocoa and the salt and whisk until dissolved. Transfer to a bowl and cool, stirring occasionally.
  5. Stir in the vanilla, cover, and chill for approximately 2 hours.
  6. Process in an ice-cream maker, then transfer to an airtight container. Allow to firm in the freezer before serving.
  7. *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.
Recipe by Go Dairy Free at