Preparation:
Split vanilla pod in half. Place water, sugar, cocoa and vanilla pod in a medium saucepan, bring to the boil and boil for about 3 minutes. Pour into a bowl and cool. Discard vanilla pod. Place cold preparation into an ice-cream maker and churn until ready. Store in a covered container in the freezer until required. It keeps well for 3-4 days, but the fresher the better.
If you do not own an ice cream maker, pour the preparation into a stainless steel bowl and place it in the freezer. When it starts to set, whisk for 10 seconds. Return to the freezer and whisk again when it starts to set. When the sorbet is too firm to whisk it is ready. |
