In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar is completely dissolved.

Whisk in the cocoa powder, vanilla extract, and salt until smooth and well combined.

Remove the saucepan from heat and let the mixture cool to room temperature.

Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

For a firmer texture, transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.