| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Dessert | 4 | Servings | |
INGREDIENTS
| 1 | c | Dark french cocoa; such as valrhona |
| 3/4 | c | (or to taste) sugar |
| 2 1/2 | c | Water |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Salt |
INSTRUCTIONS
From: Sandal@aol.com Date: 13 Aug 1995 23:23:28 -0500 from Back to Square One by Joyce Goldstein Here's the fat-free sorbet I promised: Combine cocoa, sugar, and water in medium saucepan; bring to boil, stirring often so cocoa won't burn. Add vanilla and salt; whisk to blend. Strain through a fine sieve and refrigerate until cold. Taste and adjust sweetness, then freeze in ice cream maker according to manufacturer's instructions. Can be garnished with fresh berries. serves 4 to 6 REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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