Chocolate Orange Sorbet - cooking recipe

Ingredients

2 1/4 cups sugar
2 None vanilla pods, seeds removed, pods discarded
3 cups water
1 3/4 cups cocoa powder
1/2 cup orange liqueur
2 tsp vanilla extract

Preparation

Process the sugar and vanilla seeds in a food processor until well combined. Transfer to a saucepan.
Mix the water into the sugar and heat on medium heat, stirring, until sugar dissolves. Bring to a boil without stirring. Gradually add the cocoa.
Reduce the heat and simmer gently for 20-25 mins, stirring occasionally, until mixture is smooth. Blend in the liqueur and vanilla extract. Cool.
Churn in ice-cream maker following manufacturer's directions, or freeze until partially frozen. Beat, re-freeze and beat again. Pour into a mold or an 8-by-4-inch loaf pan. Freeze overnight.\r\nAllow to soften at room temperature for 15 mins before serving.