Bring water and sugar to a simmer in a saucepan large enough to hold all of the ingredients Stir in or whisk in chocolate. It does not have to dissolve fully at this point. Whisk in cocoa powder. Allow to cool to room temperature. Strain through a fine sieve or strainer. Store in frig until ready for freezing. To freeze: Freeze in an ice cream freezer according to the manufacturers directions. Dont fill the cylinder more than half full for best results. NOTES : Notes: Sorbet is best eaten the day of freezing. If stored overnight, check firmness and temper by stirring, if needed, before serving. Recipe by: Michael OConnor, Canoe Restaurant Vinings,GA Posted to JEWISH-FOOD digest by Judith Sobel
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|Serving Size: 1 Serving (1033g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 8.6mg||0 %|
|Total Carbohydrate 283.4g||83 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 283.4g|
|Protein 0g||0 %|
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Calories per serving: 1097
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