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Sift the unsweetened cocoa into a small, heavy-
bottom pan and add the superfine sugar, coffee
powder, and a little of the water. Using a wooden
spoon, mix together to form a thin paste, then
gradually stir in the remaining water. Bring the
mixture to a boil over low heat and let simmer
gently for 8 minutes, stirring frequently.
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Remove the pan from the heat and let cool.
Transfer the mixture to a bowl, cover with plastic
wrap and place in the refrigerator until well
chilled. Freeze in an ice-cream maker.
Alternatively, pour the mixture into a large
freezer proof container, then cover and freeze for
2 hours. Remove the sherbet from the freezer and
beat to break down the ice crystals. Freeze for an
additional 6 hours, beating the sherbet every 2
hours.
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