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chocolate sorbet

What to do with that ice cream maker you invested in before you went VLF?

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

I haven't tried this yet, but it comes from a "reliable" source: Bon Appetit magazine

waiting for summer to arrive