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
victoria
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