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Chocolate Espresso Sorbet
10 Mins
Diet Restriction
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Secret Ingredients
  • 2 cups water
  • 1 cup sugar
  • 1/2 cup dutch unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla
  1. In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
  2. Stir in espresso powder and vanilla.
  3. Chill and then transfer to ice cream maker and process according to manufacturer's directions.
  4. Transfer sorbet to a container and freeze until firm.
  5. This can be made up to 3 days ahead.
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