Preparation:
Combine sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the water. Stir it in a little at a time to make a paste out of the dry stuff. Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is a dark, glossy brown, 1 to 2 minutes. Pour the mixture into a bowl and stir in the vanilla and liqueur of choice. Cover and chill until very cold. Pour the chocolate sorbet mixture into an ice cream maker and freeze according to directions. Serve immediate or transfer to a 1 pint container. |
