Dark chocolate sorbet

Yield: 4 Servings

Measure Ingredient
⅔ cup Sugar
⅔ cup Unsweetened cocoa powder; Dutch alkali process
1½ cup Water
¾ ounce Bittersweet chocolate; chopped, see *
¼ cup Orange juice
\N \N Orange peel; from 1 orange

Pre-prep: Chop chocolate; grate orange peel.

Combine sugar and cocoa in a heavy medium saucepan. Gradually whisk in water, then add chopped chocolate.

Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly.

Remove from heat; stir in orange juice and peel. Refrigerate until well chilled.

Process in ice cream maker according to manufacturer's directions. Serve immediately or transfer to a storage container, cover and freeze overnight to blend flavors. (Can be made 3 days in advance.) Serves 4 to 6.

Each serving has approximately: Cals: 175; Total fat: 2⅗ g; Sat fat: 1⅗ g: Sodium: 9 mg: Chol: None; Fiber: 4 g; Calcium: 24 mg; Carbs: 37 g; Protein: 3 g.

Source: Whole Foods Market class taught by author Barbara Gollman in Richardson, TX on 6/16/98. From _The Phytopia Cookbook_ by Barbara Gollman and Kim Pierce, (c)1998 by Phytopia, Inc, Dallas, TX. ISBN 0-9661875-4-7.

Order information at (888) 750-9336, or online at www.phytopia.com.

Adapted to MasterCook and posted, with author's permission, to MC-recipe and Eat-lf Lists on 7/15/98 by TSL.

Recipe by: Barbara Gollman and Kim Pierce in _The Phytopia Cookbook_ Posted to EAT-LF Digest by Paul & Terri Law <madcook@...> on Jul 15, 1998, converted by MM_Buster v2.0l.

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