Chocolate Port Sorbet

• 13 cup sugar
• 3 tablespoons unsweetened cocoa
• 2 cups warm water
• 1/4 cup port

1. Combine sugar and cocoa in a medium bowl.
2. Whisk in a few tablespoons of the water until mixture forms a smooth paste.
3. Slowly whisk in remaining water.
4. Stir in port.
5. Refrigerate several hours or overnight.
6. Freeze according to directions on your ice cream machine.
7. Transfer sorbet to a covered container and freeze at least 1 hour.
8. If frozen solid, soften in refrigerator or at room temperature.
9. Serve immediately.

sugar, unsweetened cocoa, water, port

Taken from cooking.nytimes.com/recipes/7890 (may not work)