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Chocolate Sorbet

  • Makes 5 cups.


  • 4 cups water
  • 1-1/3 cups sugar
  • 1/8 teaspoon salt
  • 5 oz. unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract


In a medium heavy saucepan, heat water, sugar, and salt together, stirring until the sugar dissolves. Add the chocolate and simmer, stirring occasionally, until the mixture is velvety smooth, about 25 minutes. Do not allow this to boil. Cool to room temperature, then stir in the vanilla. Chill, then freeze according to the instructions for your ice-cream maker. Transfer to freezer containers to store.

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