Deep Dark Chocolate Stout Sorbet - water

Method

• In a large saucepan over medium-high heat, stir together water, sugar and salt. Bring to a boil, whisking constantly and boil for 45 seconds.
• Remove from heat and stir in chopped chocolate.
• Add vanilla and beer and stir to combine.
• Transfer to a blender and blend for 15 seconds.
• Refrigerate for at least 4 hours and up to overnight.
• Give mixture one final quick blend to incorporate, then transfer to an ice cream maker and churn according to manufacturer's direction.
• Transfer to an air tight container, press plastic wrap flush to the surface and chill for several more hours, or until firm but not hard.