Chocolate Sorbet

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and ¹⁄₄ tsp salt. Stir in 4 cups of water and the brewed coffee. Cook over low heat until the ingredients are dissolved. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in 2 batches in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in plastic contains and freeze for an hour or overnight before serving.