Combine water and sugars in 3—¾ non reactive (stainless, ceramic or glass) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and transfer to medium bowl. Stir in vanilla and chill in refrigerator 2 hours.

Stir chilled mixture. Add to freezer bowl of ice cream maker and follow the instructions. With the Cuisinart model, let mix til thickened, about 30 minutes.

The sorbet has a soft creamy texture. If a firmer consistency is desired, transfer sorbet to airtight container and place in freezer for 2 hours or more. Best done day ahead.

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Source: Cuisinart Recipe Booklet

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