Recipe - Rich Chocolate Orange Sorbet

Three fourths cup Granulated sugar
Three fourths cup Unsweetened cocoa powder
1 One half cup Water (note: use bottled
water if you do not like
the taste of your tap
water)
2 ounce Bittersweet chocolate;
chopped
2/3 cup Orange juice
2 tablespoon Corn syrup
1 tablespoon Grated or finely chopped
orange zest (orange peel)

Source: Ice Creams and SorbetsWilliamsSonoma Kitchen Library by Sarah
Tenaglia (TimeLife books)

In a medium sized heavy saucepan, combine sugar and cocoa. Gradually whisk
in water. Place over mediumhigh heat and bring to a boil, whisking
constantly. Boil 1 minute, whisking constantly.

Reduce heat to low. Add chocolate, orange juice, corn syrup and zest.

Stir just until chocolate melts.

Pour into a bowl and refrigerate until cold, about 1 hour.

Transfer mixture into an ice cream maker and process. Transfer to an
airtight food container, cover and freeze overnight or up to 3 days to
mellow flavors.

Nutrition info: 4 servings, 305 calories each. 13 grams fat, O grams
carbohydrates *this is inaccurate** 0 grams protein, 0 mil. cholesteral,
10 mil. sodium Posted to JEWISHFOOD digest V97 #240 by Phatwolf
donutdolly@earthlink.net on Aug 27, 1997