Makes 1 quart
From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg (Hyperion, 2006).
This recipe is simple but the chocolate flavor — all from cocoa—is deep, clear, and addictive. Wonderfully smooth as well as low in fat, this recipe is ideal for those avoiding dairy products. You won't miss the cream at all. Serve alone or with fresh berries tossed with sugar and lemon juice, a chocolate cookie, and whipped cream. For a refreshing drink, scoop the sorbet into a tall glass and top with sparkling water.
In a medium saucepan, combine the cocoa powder and sugar with a whisk. Whisk in 1 cup of the water until any large lumps of cocoa are broken up but there are still some dry streaks, then whisk in the remaining 3 cups of water, 1 cup at a time until all of the dry ingredients are dissolved. Make sure to scrape the sides and bottom of the pan.
Place the pan over medium heat and whisk occasionally until the mixture just begins to simmer. Remove from the heat and add the vanilla. Pour into a bowl and refrigerate for at least 3 hours or overnight.
Place the sorbet based in an ice cream maker and freeze according the manufacturer’s instructions; stop the machine from time to time and scrape the sides of the freezer bowl to ensure an even consistency. Store tightly covered in the freezer.