1 cup sugar
1/2 cup cocoa powder
8 ounces dark chocolate, chopped
3/4 cup Chambord (raspberry-flavored liqueur)
Heat 4 cups water with the sugar, cocoa powder and salt in a medium saucepan over low heat.
Whisk ingredients together and raise heat to medium. Bring mixture to a boil and remove pot from heat. Add the chopped chocolate and Chambord. Stir to completely dissolve chocolate.
Pour mixture into a heatproof container and allow to cool at room temperature, stirring occasionally. Do not chill mixture, or you will have a grainy final product. This mixture may be made a day before and left covered on kitchen counter.
Pour mixture into an ice-cream machine and follow manufacturer's instructions. Makes 1 1/2 quarts.