Winter may be approaching but that doesn’t mean you can’t make frozen treats. My friend Lisa who asked me to post this recipe doesn’t care what time of year it is. This would be an elegant ending for a New Years Eve dinner.

If you think that sorbet has to have ice crystals, this recipe will change your mind. It is rich and almost creamy (even though it has no dairy). I freeze it in individual glass ramekins with plastic lids. That way when we want it, we don’t need to scoop. Just take it out of the freezer, pop the lid off and dig in. I use a 2 quart Cuisinart Ice Cream Maker that I got at Costco for $50 this summer.

Makes 1 quart.

Ingredients

4 cups water
1 2/3 cup granulated sugar
1/3 cup brown sugar, packed
2 cups unsweetened cocoa powder
1 tablespoon pure vanilla extract

Recipe

1. Put water into a saucepan and stir in granulated and brown sugars. Cook over medium heat stirring until sugars dissolve.
2. Carefully whisk in the cocoa and bring the mixture to a simmer. Simmer for two minutes stirring constantly.
3. Remove from the heat and transfer to a bowl and stir in the vanilla.
4. When cool chill in the refrigerator until mixture reaches at least 40°F (4.5°C) 8 hours or overnight.
5. Stir the chilled mixture and pour it into an ice cream maker. Make sorbet according to the manufacturers directions.
6. Transfer to an airtight container and freeze for about two hours.