Deep Dark Chocolate Sorbet

Hello. So much for frequent blogging.

I have finally returned from our annual "Family Vacation" with my husband's family. We left the unusually nice and cool summer up here in rural Ohio and headed for Hilton Head Island. There was a lot of golf, swimming in the ocean and the pool, happy kids running around, some wine, and general family enjoyment. Other than a minor jelly fish sting on my foot, and leaving my purse in a dive restaurant in West Virginia it was a really pleasant week. (The foot was just fine by the next day and we recovered the purse about 3 hours later after driving through West Virginia again to get it. Nothing was stolen and my credit cards were untouched. Whew!)

But now that we're back home, we've made the unhappy discovery that the lovely cool summer we were enjoying blossomed into a sweltering hot one. This is not fun. There's no ocean in rural Ohio. And we don't have a pool. I could drink wine, but that would be counterproductive. It's so hot that I've been cooking without turning on the heat in the house. Yeah for the grill! But before I get to any of those recipes (and really the camera needs new batteries so who knows how long that will take me!) let's enjoy a scoop of this rich, chocolaty sorbet. It's easy, delicious, and totally refreshing.

Deep Dark Chocolate Sorbet

from The Ultimate Ice Cream Book

2 cups water

1 cup sugar

1 cup unsweetened cocoa powder

Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from the heat and chill in the refrigerator for 2 hours. Stir the cool mixture and then freeze in your ice cream maker according to the manufacturer's instructions.