Bitter Cocoa Sorbet Recipe

• 1/2 x vanilla pod
• 2 c. water
• 1 1/3 c. castor sugar
• 1 c. Dutch cocoa

1. Split vanilla pod in half.
2. Place water, sugar, cocoa and vanilla pod in a medium saucepan, bring to the boil and boil for about 3 min.
3. Pour into a bowl and cold.
4. Throw away vanilla pod.
5. Place cool preparation into an ice-cream maker and churn till ready.
6. Store in a covered container in the freezer till required.
7. It keeps well for 3-4 days, but the fresher the better.
8. If you don't own an ice cream maker, pour the preparation into a stainless steel bowl and place it in the freezer.
9. When it starts to set, whisk for 10 seconds.
10. Return to the freezer and whisk again when it starts to set.
11. When the sorbet is too hard to whisk it is ready.

vanilla pod, water, castor sugar, dutch

Taken from cookeatshare.com/recipes/bitter-cocoa-sorbet-85023 (may not work)