Name: Rich Chocolate Orange Sorbet
Ingredients: 3/4 c Granulated sugar; 3/4 c Unsweetened cocoa powder; 1 1/2 c Water (note: use bottled water if you do not like the taste of your tap water); 2 oz Bittersweet chocolate; chopped; 2/3 c Orange juice; 2 tb Corn syrup; 1 tb Grated or finely chopped orange zest (orange peel)

The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies. A true mother is one of the holiest secrets of home happiness. God sends many beautiful things to this world, many noble gifts; but no blessing is richer than that which He bestows in a mother who has learned love's lessons well, and has realized something of the meaning of her sacred calling.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

3/4	c	Granulated sugar
3/4	c	Unsweetened cocoa powder
1 1/2	c	Water (note: use bottled water if you do not like the taste of your tap water)
2	oz	Bittersweet chocolate; chopped
2/3	c	Orange juice
2	tb	Corn syrup
1	tb	Grated or finely chopped orange zest (orange peel)

INSTRUCTIONS

Source: Ice Creams and Sorbets-Williams-Sonoma Kitchen Library by Sarah
Tenaglia (Time-Life books)
In a medium sized heavy saucepan, combine sugar and cocoa. Gradually whisk
in water. Place over medium-high 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 JEWISH-FOOD digest V97 #240 by Phatwolf
<[email protected]> on Aug 27, 1997

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