Makes about 3 cups.

2 cups water
1 cup granulated sugar
1 cup unsweetened cocoa
powder, best possible quality

Combine water and sugar in a heavy saucepan and place over medium heat. Stir until sugar dissolves. Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from heat and pour through a fine strainer into a bowl. Chill in refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's instructions.

When finished, sorbet will be soft but ready to eat.

For firmer sorbet, transfer to a freezer?safe container and freeze at least 2 hours. Chocolate