Chocolate Sorbet Rich And Creamy

Enough said!!

In a saucepan , combine the water , sugar , and corn syrup.

Place pan over low heat and stir until the sugar dissolves.

Increase the heat to medium.

Bring to a boil.

Cook 2 minutes.

Decrease heat to low.

Whisk in the cocoa and simmer 2 minutes.

Remove from heat.

Add in the chocolate and stir until it is completely melted and the mixture is smooth.

Cool to room temperature.

Stir in the vanilla.

Cover and chill at least 1 hour.

Stir the cooled mixture.

Freeze in 1 or 2 batches in an ice cream maker by following the manufacturers directions.

When finished , the sorbet will be soft but ready to eat.

For firmer sorbet , transfer to a freezer-safe container and freeze several hours.

Chocolate cherry sorbet: add 1 / 2 cup dried cherries to the machine when the sorbet is semifrozen.

Allow the machine to mix in the cherries.

Proceed as directed.

Chocolate chip sorbet: add 1 / 2 cup miniature chocolate chips to the machine with the sorbet is semifrozen.

Allow the machine to.

water, sugar, light corn syrup, unsweetened cocoa powder, semisweet chocolate, vanilla extract