Chocolate Port Sorbet
- 13 cup sugar
- 3 tablespoons unsweetened cocoa
- 2 cups warm water
- 1/4 cup port
- Combine sugar and cocoa in a medium bowl.
- Whisk in a few tablespoons of the water until mixture forms a smooth paste.
- Slowly whisk in remaining water.
- Stir in port.
- Refrigerate several hours or overnight.
- Freeze according to directions on your ice cream machine.
- Transfer sorbet to a covered container and freeze at least 1 hour.
- If frozen solid, soften in refrigerator or at room temperature.
- Serve immediately.
sugar, unsweetened cocoa, water, port
Taken from cooking.nytimes.com/recipes/7890 (may not work)