Method
Sieve the cocoa powder into a saucepan and add the coffee granules, caster sugar and a little water. Using a wooden spoon mix together to form a thin paste. Gradually stir in the remaining water. Slowly bring to the boil and simmer for 8 minutes, stirring all the time. Remove from heat and leave to cool. Transfer mixture to a bowl, cover with cling film and place in the refrigerator until well chilled. Transfer the mixture into a large freezer proof container, cover and freeze for 2 hours. Remove the sorbet and beat well with a fork, freeze for a further total of 6 hours removing every 2 hours and beating. Transfer the Chocolate Sorbet to the refrigerator 30 minutes before serving.
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