- 4 cups water
- 3/4 cup sugar
- 4 Earl Grey tea bags (see Tip)
- 1 cup unsweetened Dutch-process cocoa powder (see Ingredient note)
- 1 ounce good-quality bittersweet chocolate, finely chopped
- Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.
- Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.
- Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.