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2 cups water
Combine water and sugar and cook over medium heat until sugar dissolves.
Whisk in the cocoa powder; bring the mixture to a simmer, and simmer for 3 minutes, stirring constantly.
Remove from heat and chill in the refrigerator for 2 hours. Stir the mixture and put in ice cream maker. The sorbet will be soft but ready to eat. If you want a firmer sorbet, transfer to a freezer container and freeze for at least 2 hours.
Poster's Notes:
Posted by Muriel Harris
Nutritional Info Per Serving: N/A
1 cup sugar
1 cup unsweetened cocoa powder
I just tried this, and it's simple, excellent, and can be pareve if you have pareve cocoa. If trying it one time qualifies, this is a TNT! The Baker's Catalogue carries a low-fat, decaffeinated cocoa that is pareve and very good for this recipe.