Recipe - Chocolate Sherbet

One fourth cup Sifted unsweetened cocoa
6 tablespoon Sugar
One fourth cup Hot water
1 cup Low fat or "lite" milk at
"room" temperature

Combine the cocoa powder and sugar in a small saucepan and stir in a
little bit of the hot water to form a smooth paste. Then stir in the
remaining water and continue stirring and cooking over low heat until
the sugar is dissolved and the mixture is warm. Remove from the heat
and stir in the milk.

Pour into a shallow pan or ice cube tray and freeze until hard, for
several hours or overnight. Break up the frozen mixture in a blender
or food processor. Process with 2 Tbs of cold water until smooth and
lightened in color. Scrape into a pan or bowl, cover tightly and
freeze.

I've not played around with this recipe much, but I think it would be
simple to make using a Donvier or other similar ice cream maker.

Add a little more cocoa for a stronger chocolate taste. That's always
my favorite way to make this recipe.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip