Mexican Sp(iced) Chocolate Sorbet

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 1 cup sugar (more if you like)
• 3/4 cup cocoa (hershey's dark is good)
• 2 cups water for low-fat sorbet (or milk (skim, 1% or 2%, your choice)
• 2 ounces dark chocolate (can double if you like) or 2 ounces semisweet chocolate, chopped (can double if you like)
• 1 pinch cayenne (or more, entirely optional but is a nice surprise in a frozen dish)

Recipe

• 1 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*)
• 2 bring to a simmer and cook for 2 minutes. take off heat and stir in the chocolate. stir until it’s melted.
• 3 let the mixture cool, and then refrigerate until cold.
• 4 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.
• 5 store in freezer for extra firmness.