Chocolate-Rose Geranium Sorbet

• 3/4 cup sugar
• 3 cups water
• 12 medium-sized rose geranium leaves
• 6 oz. premium bittersweet or semi-sweet chocolate
• 1/4 cup unsweetened cocoa

1. Bring sugar and water to a boil in saucepan.
2. Add rose geranium leaves, cover, remove from heat and steep for 30 minutes.
3. Strain, and return syrup to saucepan.
4. Reheat syrup over low heat.
5. Add chocolate and cocoa, remove pan from heat and whisk until smooth.
6. Refrigerate mixture until thoroughly chilled.
7. Freeze in ice cream maker according to manufacturers directions.

sugar, water, geranium leaves, bittersweet, unsweetened cocoa

Taken from www.vegetariantimes.com/recipe/chocolate-rose-geranium-sorbet/ (may not work)