POINTS® Value |  4
Servings | 4
Preparation Time | 15 min
Cooking Time | 3 min
Level of Difficulty | Moderate

To make this sorbet without a food processor, freeze it in a gallon-size sealable plastic bag. Open the bag slightly after 2 to 3 hours to let the air escape, then squish it to break up any lumps.


1/2 cup sugar
1/3 cup unsweetened cocoa
1/4 cup honey
1/2 tsp decaffeinated instant coffee, or instant espresso
1/2 oz semisweet chocolate candy, chopped

Instructions


1. In a medium saucepan, combine sugar, cocoa, honey, espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until sugar is dissolved, 2 to 3 minutes. Remove from heat and stir in 1 1/2 cups water.
2. Transfer to a 13x9-inch (33x23 cm) baking pan. Freeze until just frozen, 2 to 3 hours.
3. Transfer to a food processor and purée.
4. Scrape into a quart-size airtight container and freeze until firm. If sorbet loses its velvety texture, reprocess before serving.