Chocolate Sorbet using ninja blender and green life scoop express

Mix together in at least a 2 cup bowl. Straight sides may work better.

• 1/2 c sugar
• 6 T cocoa powder
• pinch salt (optional. I tend to forget.)
• 1/4-1/2 t. instant coffee crushed fine (optional)

Add nut milk in small increments. Add just enough liquid to make a paste. Then slowly add nut milk and mix in between additions to avoid lumps of unmixed material. (Like making gravy or fudge.)

• 1 c nut milk (Regular milk foams more than nut milk. Probably can use any milk you want, or even cream.)

Heat in microwave in 1 minute to 30 second hits. Mix in between heating. Cook until sugar is not longer grainy and it perhaps thickens slightly. Kind of like making fudge. Watch to make sure mixture doesn't go over the sides of your bowl.

Then put mixture into your ninja cup that holds about 3 cups liquid.

Add

• 1 cup frozen cherries (Helps cool mixture down so you don't have to put in fridge to cool.)
• 2 capfuls vodka from 375 ml bottle (Optional. Makes softer. Could experiment with other alcohol)
• 1 t. vanilla (Optional)
• Nut milk to fill line on ninja cup.

Blend 2-4 minutes to incorporate air while setting up ice cream maker.

Add to ice cream maker while paddle is turning. Very important! Paddle must be moving while mixture is added or mixture will freeze to bottom and plastic paddle will be stuck and not move.

I like a less sweet sorbet so I cut sugar and chocolate in half along with adding cherries.