Chocolate Espresso Sorbet - cooking recipe

Ingredients

2 cups water
1 cup sugar
1/2 cup dutch unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon vanilla

Preparation

In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
Stir in espresso powder and vanilla.
Chill and then transfer to ice cream maker and process according to manufacturer's directions.
Transfer sorbet to a container and freeze until firm.
This can be made up to 3 days ahead.