Chocolate Sorbet

1. 1

   In a medium saucepan, combine the sugar, cocoa, honey, Espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and stir in 1 1/2 cups water. Transfer to a 13 x 9-inch baking pan. Freeze until frozen, 2 to 3 hours. Transfer to a food processor and puree. Scrape into a quart size, airtight container and freeze until firm. If the sorbet loses it's velvety texture, re-process right before serving.

* Per serving · 4 servings · Values may vary.

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