Rich Cocoa Sorbet

  • Yield: 8 servings


1cup natural cocoa powder
1 3/4cups water
3/4cup honey
1 1/2teaspoons vanilla extract


Place cocoa in small saucepan. Slowly whisk in 3/4 cup water until cocoa is dissolved and there are no lumps. Whisk in honey and remaining 1 cup water. Stir over medium heat until mixture begins to boil. Remove from heat. Stir in vanilla. When cool, pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions. Store sorbet in freezer.