Chocolate Cardamom Sorbet

• 4 cups water
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1 cup unsweetened cocoa powder (use a good one)
• 12 ounces semi-sweet chocolate (chips or bar form cut up; use a good chocolate here too!)
• 1 tablespoon pure vanilla extract
• 1/4 cup strained apricot preserves (you want it completely smooth)
• 1 1/2 tablespoons cardamom powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

1. Combine the water and sugars in a medium pot over medium heat and stir until the sugar is completely dissolved.
2. Remove from the heat and add the chocolates all at once and stir until completely melted.
3. Add the strained apricot preserves and spices. Keep stirring until the powder is dissolved. This could take 5 minutes or more. Keep checking by dipping in a spoon and removing it. You shouldn't see individual granules of chocolate, or at least very, very few. Don't be tempted to put back on the stove as chocolate can be very temperamental with heat and doesn't need much to melt!
4. Cool to room temp and chill for at least 2 hours. Process in an ice cream maker for about 45 minutes, put in a container and place in the freezer overnight. It should be perfectly set up by morning.
5. Tip: for my ice cream maker, this sobet sets up best if I divide the chocolate liquid into 2 batches and process them separately. If you do that, and have an ice cream maker that requires you to put the metal container in the freezer before using, I just make one batch the 1st day, putting the rest of the liquid in the fridge in a zip-lok; and finish it off the next morning.

water, sugar, brown sugar, cocoa, semisweet chocolate, vanilla, strained apricot preserves, cardamom powder, ground cinnamon, salt

Taken from food52.com/recipes/9212-chocolate-cardamom-sorbet (may not work)