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May
03
food
CAPPUCCINO SORBET without an ice cream machine

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.

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