Date: Fri, 11 Apr 1997 13:45:52 +-200
From: Vick Reed (reed@mpipsykl.mpg.de)
Chocolate sorbet
2 cups water
3/4 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Whisk the first three ingredients in a heavy medium saucepan over =
medium-high heat until sugar dissolves and mixture comes to a boil. =
Stir in espresso powder and vanilla. Chill. Transfer mixture to ice =
cream maker and process according to manufacturer's instructions. =
Transfer sorbet to container and freeze until firm.
4 servings
per serving: calories, 180; fat 2g; sodium, 78mg; cholesterol 0mg
kwvegan vegan