CHOCOLATE SHERBET
1/4 cup unsweetened cocoa powder
1 cup milk
6 tbsp sugar
2 tbsp cold water
1/4 cup hot water
In a small saucepan combine the cocoa powder and sugar over low heat. Slowly stir in the hot water. Continue stirring over low heat for 2 to 3 minutes, or until the sugar is dissolved and the mixture is warm. Remove from the heat and gradually stir in the milk.
Pour into a 7x11-inch baking dish, cover, and freeze for 3 to 4 hours, or until hard.
Break up the frozen mixture and place in a food processor that has been fitted with its steel cutting blade, or in a blender, along with the cold water. Process for 2 to 3 minutes, or until smooth and light-colored.
Pour into an airtight container, seal, and freeze for at least two hours, or until set.
Source: Mr. Food |