Rich Cocoa Sorbet
- Yield: 8 servings
- 1cup natural cocoa powder
- 1 3/4cups water
- 3/4cup honey
- 1 1/2teaspoons vanilla extract
- Place cocoa in small saucepan. Slowly whisk in 3/4 cup water until cocoa is dissolved and there are no lumps. Whisk in honey and remaining 1 cup water. Stir over medium heat until mixture begins to boil. Remove from heat. Stir in vanilla. When cool, pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Store sorbet in freezer.
Recipe by Cheryl Forberg. Reprinted from Positively Ageless by Cheryl Forberg, R.D. 2008 by Cheryl Forberg R.D. Permission granted by Rodale, Inc.