Chocolate sorbet

Ingredients:

• 1 cup of sugar
• 0.5 cup cocoa powder
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1/8 teaspoon coarse salt
• 2 tbsp of water
• 1/4 cup brewed espresso
• 1.5 tbsp coffee liqueur

Preparation:

1. In a large saucepan, combine the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups of water and espresso. Heat over low heat until the sugar and salt dissolve. Turn off the heat and stir in the coffee liqueur. Pour into plastic containers and refrigerate to chill.
2. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. The sorbet will still be soft. Transfer it to a plastic container and freeze for 1 hour or overnight, until firm enough to set.