Recipe adapted from The Perfect Scoop Technically the recipe below is a sherbet since there's milk, but it sounds more appealing to use the word sorbet. So feel free to use either water or milk. You can use either Dutch-process or natural cocoa powder, using a brand that you like. (I like Valrhona Dutch-process cocoa but any brand will do.) Since much of the flavor depends on the quality of the cocoa powder, use a top-quality brand that you like. A little shot of coffee-flavored liqueur augments the taste and gives the sherbet a more scoop-able texture. Feel free to use another liqueur, or omit it. If you don’t have an ice cream maker, check out my post: How to Make Ice Cream Without a Machine.