Chocolate Sorbet

• 1 cup Granulated Sugar
• 1/2 cups High Quality Cocoa Powder
• 1/4 teaspoons Vanilla Extract
• 1/8 teaspoons Kosher Salt
• 1 teaspoon (heaping) Instant Espresso Powder
• 2-1/4 cups Water
• 1 Tablespoon Dark Rum
• Handful Of Fresh Raspberries (optional)

1. Combine all ingredients except the rum and raspberries in a saucepan. Turn the heat to medium, and stir until the sugar dissolves.
2. Remove from the heat, and stir in the rum. Cover and chill the mixture at least 4 hours, or until very cold.
3. Pour the mixture in an ice cream maker and churn according to your manufacturer's instructions.
4. Place the fresh-churned ice cream in a freezer-safe container, and freeze until firm, about 2 hours.
5. Just before scooping and serving, smash in the fresh raspberries.
6. Makes 1 pint.

sugar, cocoa powder, ubc, kosher salt, espresso powder, water, handful of fresh raspberries

Taken from tastykitchen.com/recipes/desserts/chocolate-sorbet/ (may not work)