Ene's Recipe Book

Method

1. Sift the cocoa powder into a small, heavy based saucepan and add the caster sugar, coffee powder and a little of the water. Using a wooden spoon, mix together to form a thin paste, then gradually stir in the remaining water. Bring the mixture to the boil over low heat and simmer gently for 8 minutes, stirring frequently
2. Remove the pan from the heat cool. Transfer the mixture to a bowl, cover with clingfilm and place in refrigerator until well chilled. Freeze in an ice-cream maker, following manufacturer's instructions. Alternatively, pour mixture into a large freezeproof container, the cover and freeze for 2 hours. Remove the sorbet from the the freezer and beat to break down the ice crystals. Freeze for a further 6 hours, beating the sorbet every 2 hours
3. Transfer the sorbet to the refrigerator 30 minutes before serving.