Ingredients:

• 1 cup cocoa;
• 1 cup sugar;
• 2 tiny pinches salt;
• 2 cups boiling water;
• 1/4 tsp vanilla.

Method:
Combine cocoa, sugar, salt in saucepan and whisk in 1/2 cup boiling water to make a thick paste. Add the remaining water. Stir over medium heat just until tiny bubbles form at the edges of the pan. Take the mixture off the heat and add the vanilla. Refrigerate until cold, at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Harden the sorbet in the freezer for at least 3 to 4 hours.