Chocolate Orange Sorbet

• 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

1. Process the sugar and vanilla seeds in a food processor until well combined. Transfer to a saucepan.
2. 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.
3. Reduce the heat and simmer gently for 20-25 mins, stirring occasionally, until mixture is smooth. Blend in the liqueur and vanilla extract. Cool.
4. 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.rnAllow to soften at room temperature for 15 mins before serving.

sugar, vanilla pods, water, cocoa powder, orange liqueur, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/29137 (may not work)