Recipe - Dark Chocolate Sorbet

2/3 cup Sugar
2/3 cup Unsweetened cocoa powder;
Dutch alkali process
1 One half cup Water
Three fourths ounce Bittersweet chocolate;
chopped, see *
One fourth cup Orange juice
Orange peel; from 1 orange

Preprep: 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 mediumhigh 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: 2.6 g; Sat fat: 1.6
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 0966187547.
Order information at (888) 7509336, or online at www.phytopia.com.

Adapted to MasterCook and posted, with author's permission, to MCrecipe
and Eatlf Lists on 7/15/98 by TSL.

Recipe by: Barbara Gollman and Kim Pierce in _The Phytopia Cookbook_

Posted to EATLF Digest by Paul & Terri Law madcook@gte.net on Jul 15,
1998, converted by MM_Buster v2.0l.