Chocolate Chai Sherbet

• 3 1/2 cups chai tea (see notes)
• 1/4 cup sugar
• 8 ounces chopped bittersweet chocolate
• 3/4 cup half-and-half
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

1. In a 3- to 4-quart pan over high heat, stir chai tea and sugar until boiling. Remove from heat. Whisk in chocolate, cover, and let stand 10 minutes. Uncover; whisk to combine. Whisk in half-and-half and the cinnamon, cardamom, and cloves. Cover and chill until cold, at least 3 hours or up to 1 day.
2. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
3. Nutritional analysis per 1/2 cup.

chai tea, sugar, bittersweet chocolate, ground cinnamon, ground cardamom, ground cloves

Taken from www.myrecipes.com/recipe/chocolate-chai-sherbet (may not work)