Dark Chocolate Sorbet with Himalayan Pink Salt

Ingredients

• •

  1 cup organic cane sugar

• •

  3/4 cup dutch-process cocoa powder

• •

  1 tsp Bourbon vanilla powder

• •

  1/2 tsp vanilla extract

Instructions

1. 1

   Combine cane sugar, cocoa powder, sorbet stabilizer, vanilla powder, and salt in a heavy saucepan.

2. 2

   Whisk in 1-1/2 cups of water. Over medium-high heat, bring to a boil whisking frequently.

3. 3

   Remove from the heat and stir in the chocolate until melted.

4. 4

   Stir in the remaining 3/4 cup of water and the vanilla extract.

5. 5

   Refrigerate until chilled.

6. 6

   Churn the sorbet in an ice cream maker according to the manufacturer's instructions.

7. 7

   Serve sprinkled with Himalayan Pink Sea Salt.