Cocoa-Cinnamon Sorbet - Rachael Ray In Season

Cocoa-Cinnamon Sorbet

Cocoa-Cinnamon Sorbet
  • 4Servings


  • 1 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cinnamon
  • Pinch salt
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon pure vanilla extract


In medium saucepan, whisk together 3 cups water, sugar, cocoa, chili powder, cinnamon and salt. Bring to boil over medium. Remove from heat; whisk in chocolate until smooth. Whisk in vanilla. Pour into 9-by-13-inch baking pan; freeze. Using fork, scrape icy edges toward center every 30 minutes until mixture is sorbet consistency, about 2 hours.