Recipe information
Yield
Serves 4
Ingredients
2 cups water
3/4 cups sugar
1/2 cup cocoa powder (preferably Dutch process)
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Preparation
Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm.(Can be prepared 3 days ahead.)
Nutrition Per Serving
Per serving: calories
180; fat
2 g; sodium
78 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
