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- Coffee and Cocoa Sorbet
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- Ingredients:
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4 and 1/2 fl oz (135 ml) still mineral water
6 oz (175 grams) caster or superfine sugar
2 tablespoons cocoa powder
8 fl oz (250 ml) freshly brewed extra-strong coffee
Directions:
Pour the mineral water into a small saucepan, add the sugar and bring to the boil, stirring constantly, then stir in the cocoa powder.
Mix well and pour in the coffee.
Strain the mixture into a bowl and leave to cool, then pour into an ice-cream maker and freeze for about 20 minutes or according to the manufacturer's instructions. Makes 1 lb 2 oz (500 grams) sorbet.
That's it!
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