The season is upon us for days at the beach and outdoor meals. Of course al fresco dinning isn’t complete without a great dessert. This sorbet is perfect for those warm evenings when you really want something to cool you off. This does take a few hours to make so I recommend making it first thing in the morning or the day before.

INGREDIENTS:
3 cup(s) water
1 cup(s) sugar
3/4 cup(s) unsweetened cocoa
3/4 cup(s) light corn syrup
1 oz semisweet chocolate
1 Tbsp instant espresso, powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup(s) fat-free half-and-half

DIRECTIONS:
1. Bring the water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to a boil in a saucepan. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Remove from the heat. Stir in the half-and-half. Pour into a 9 x 13-inch baking dish (NOTE: DO NOT USE NONSTICK PAN). Cover with plastic wrap and freeze until partially frozen, about 2 hours.

2. Working in batches, spoon the sorbet into a food processor or blender. Process 1 minute. Pour back into the baking dish. Cover with plastic wrap and freeze 1 hour.

3. Repeat Step 2. Freeze until firm, about 1 1/2 hours.