7 ounces/200 grams bittersweet chocolate, coarsely chopped
3/4 cup/150 grams sugar
1 cup/232 grams milk
1 cup/222 grams water
Stir the ingredients together in a 3- to 4-quart heavy-bottomed saucepan. Put the pan over medium heat and bring the ingredients to a boil, stirring frequently.
Lower the temperature and boil for 5 minutes, stirring constantly with a heatproof spatula.
Pour the mixture into a heatproof bowl (a one quart measuring cup is perfect) and refrigerate until chilled before churning the sorbet.
Scrape the chilled sorbet mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the sorbet into a container and freeze for at least 2 hours, until it is firm enough to scoop.