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“I found plenty of chocolate sorbet recipes but none with rum. Enjoy--this is delicious! Cooking time does not include chilling/freezing time. Adapted from "Barefoot Contessa at Home."”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, cocoa, cinnamon and salt in a saucepan. Stir in coffee and 1 cup water.
  2. Cook over low heat, stirring frequently, until the sugar is dissolved and lumps of cocoa blend into the mixture. Remove from heat. Stir in the rum. Pour the mixture into a container. Refrigerate at least 3 hours or until very cold. This can be done a day in advance.
  3. Process the mixture in an ice cream maker according to manufacturer's directions. Spoon into a freezer safe container. Freeze for 1 hour or until firm but not rock hard.

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