Chocolate Sorbetto

Maria’s Chocolate Sorbetto

2 Cups sugar

4 Cups of water

1 Cup cocoa powder (Maria uses Pernigotti – I used Hershey’s dark cocoa)

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1/2 brewed espresso (make very strong) or dissolve 2 teaspoons of espresso powder in 1/2 C water

1 Tablespoon coffee liqueur ( Maria uses Café Rica, I used Sheridan’s, but Kahlua would be great too.)

Mix sugar, cocoa powder, vanilla, cinnamon, and salt in large saucepan.  Stir in 4 cups of water and espresso.

Cook over low heat until ingredients are dissolved.

Remove from heat, stir in liqueur.

Refrigerate until very cold. ( In a pinch chill over a bowl of ice).

Freeze in 2 batches in ice cream freezer. the sorbet will be soft. Place in plastic containers, and freeze for an hour or overnight, until firm enough to scoop.

When firm enough to scoop Maria puts the sorbet in individual serving ramekins and smooths the top.

I served it in a small scoop with a waffle cookie.

 Wonderful garnished with a mint leaf, a bit of whipped cream.