Chocolate-Coconut Sherbet

• 1 cup (250 ml) water
• 1 cup (200 g) sugar
• 5 ounces (140 g) bittersweet or semisweet chocolate, chopped
• 2 cups (500 ml) canned Thai coconut milk
• 1 to 2 tablespoons dark rum

1. In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.
2. Remove from the heat, add the chocolate, and whisk until the chocolate is completely melted.
3. Stir in the coconut milk and 1 tablespoon of the rum.
4. Pour the mixture into a blender and process until completely smooth.
5. Taste and add 1 tablespoon more rum, if desired.
6. Cover and refrigerate until thoroughly chilled.
7. Freeze in an ice cream machine according to the manufacturers instructions.

water, sugar, bittersweet, coconut milk, dark rum

Taken from www.epicurious.com/recipes/food/views/chocolate-coconut-sherbet-379596 (may not work)