Chocolate Sorbet (Dark And Dense) - cooking recipe

Ingredients

2 cups water
1 cup sugar
1 cup unsweetened cocoa powder

Preparation

In a saucepan, combine the water and sugar; place pan over medium heat.
Stir until the sugar dissolves.
Whisk in the cocoa powder and bring mixture to a simmer.
Simmer for 3 minutes, stirring constantly.
Remove pan from heat and pour through a fine strainer into a bowl.
Chill in the refrigerator for 2 hours.
Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
*Chocolate Espresso Sorbet-add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
*Chocolate Mint Sorbet-add 1/2 teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
*Chocolate Nut Sorbet-add 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.