Yield: 4 Servings
|1 cup||Dark french cocoa; such as valrhona|
|¾ cup||(or to taste) sugar|
|1 teaspoon||Vanilla extract|
Date: 13 Aug 1995 23:23:28 -0500 from Back to Square One by Joyce Goldstein Here's the fat-free sorbet I promised: Combine cocoa, sugar, and water in medium saucepan; bring to boil, stirring often so cocoa won't burn. Add vanilla and salt; whisk to blend. Strain through a fine sieve and refrigerate until cold. Taste and adjust sweetness, then freeze in ice cream maker according to manufacturer's instructions. Can be garnished with fresh berries. serves 4 to 6
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