Cocoa Mocha Rum Sorbet

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#25880

This recipe combines the rich flavors of chocolate and coffee with sweet boozy rum. This sorbet is sure to please any chocoholic or coffee-lover!

serves/makes:

ready in:
over 5 hrs

ingredients

2 cups sugar
3 1/2 cups water
1/2 teaspoon salt
1 1/4 cup unsweetened cocoa powder
1 cup brewed espresso or strong coffee
1 tablespoon dark rum

directions

Combine the sugar, water, and salt in a saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is dissolved.

Stir in the cocoa powder and mix well.

Remove the pan from the heat and stir in the espresso. Let the mixture cool for 10 minutes then stir in the rum.

Transfer the espresso mixture to a stainless steel bowl and place in the refrigerator for 3-4 hours or until well chilled (the metal bowl will help cool the mixture faster).

When the mixture is chilled, place it in the canister of an ice cream machine and process as directed by the machine manufacturer.