Name: Chocolate Sorbet
Yield: Makes 1 quart (1 liter)
Ingredients: 2 1/4 cups (555 ml) water; 1 cup (200 g) sugar; 3/4 cup (75 g) unsweetened Dutch-process cocoa powder; Pinch of salt; 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped; 1/2 teaspoon vanilla extract

Editor's note: The recipe and introductory text below are from David Lebovitz's The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. To read Epicurious's review of the cookbook, go to Summer Cooking Guides.

This is the perfect chocolate sorbet — very rich and full of bittersweet chocolate flavor. Use a top-quality cocoa powder; it will make a huge difference. And be sure to use a large saucepan, since the mixture will bubble up as it boils.

Recipe notes

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