cups water for low-fat sorbet (or milk (skim, 1% or 2%, your choice)
ounces dark chocolate (can double if you like) or 2 ounces semisweet chocolate, chopped (can double if you like)
pinch cayenne (or more, entirely optional but is a nice surprise in a frozen dish)
Serving Size: 1 (781) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 348 g24 %
Total Fat 38.7 g59 %
Saturated Fat 23.6 g117 %
Cholesterol 0 mg
Sodium 45.9 mg
Dietary Fiber 30.9 g123 %
Sugars 201.5 g806 %
Protein 20.1 g
Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it’s melted.
Let the mixture cool, and then refrigerate until cold.
Pour into ice cream maker and freeze according to manufacturer’s directions. The one I used was so easy: pour in, turn on, wait for magic to happen.