Chocolate Sorbet Recipe

Mix sugar cocoa powder and sea salt in a large saucepan. Stir in water espresso and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl cover and chill completely in the refrigerator or using an ice bath.

Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop 3 to 4 hours or overnight.