World Cuisine

  • 600 ml (1 pint) water
  • 150 g (5 oz) soft dark brown sugar
  • 200 g (7 oz) granulated sugar
  • 65 g (2½ oz) unsweetened cocoa powder
  • 25 g (1 oz) plain dark chocolate with 70% cocoa solids, finely chopped
  • 2½ teaspoons vanilla extract
  • 1 teaspoon instant espresso coffee powder

Put the measurement water, sugars and cocoa powder in a saucepan and mix together. Heat gently, stirring until the sugar has dissolved. Increase the heat to bring the mixture to a boil, then reduce to a simmer for 8 minutes.

Remove the pan from the heat and stir in the chocolate, vanilla extract and espresso powder until thoroughly dissolved. Pour into a bowl and cool over ice or leave to cool and chill.

Freeze in an ice-cream machine according to the manufacturer's instructions. Serve immediately or transfer to a chilled plastic freezerproof container and store in the freezer for up to 1 month. If you are using the sorbet straight from the freezer, transfer to the refrigerator 20 minutes before serving to soften slightly.

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