Chocolate Sorbet

I know. The sorbet thing is a bit out of control, but when it's reaching 70 degree weather, I'm compelled.

I say this knowing that next week we'll probably have another snow storm that dumps 3 feet on us. Cross your fingers NO!

This is Ina Garten's recipe but I've adjusted it just slightly so it's Mormon-friendly: no coffee or alcohol in this one.

And it's very rich. I think some whipped cream on the side to dollop on top would've been a nice balance for the chocolateyness.

Ta ta!

Chocolate Sorbet

• 1 cup sugar
• 1/2 cup very good cocoa powder
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 cups water
• 
  

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.