CHOCOLATE SORBET

This is David Lebovitz's (Famous chocolatier) recipe for

CHOCOLATE SORBET

I have made it..it is great! This is my ice cream maker (Back to Basics brand)...you put it in the freezer for 8 or so hours, take it out, snap on the lid of the ice cream make with its removable dasher and plug it in and turn it on...and slowly pour the mixture in. In about 20 minutes (you have to keep an eye on it towards the end)...you'll see that is gets the consistency of soft serve ice cream....

Makes about 1 quart (1 liter)

• 2 1/4cups (555 ml) water
• 1cup (200 g) sugar
• 3/4cups (75 g) unsweetened Dutch-process cocoa powder
• Pinch of salt
• 6ounces (170 g) bittersweet or semisweet chocolate, finely chopped
• 1/2teaspoon vanilla extract

1. In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
2. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.