Dark Chocolate Sorbet

1½ cups water 1½ cups brown sugar, packed 1½ cups unsweetened cocoa powder 2 teaspoons pure vanilla extract

Combine the water and sugar in a Cuisinart® 3 ¾ quart saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly. Remove from the heat and pour through a fine strainer into a bowl. Stir in the vanilla extract. Chill in the refrigerator for 2 hours. Stir the chilled mixture. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. Turn the machine OFF. The sorbet will have a soft, creamy texture. If desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours (or longer) until firm. If made ahead, take ice cream out of freezer 10- 15 minutes before serving