Creamy Dark Chocolate Sorbet (Secret Recipe Club)

My assignment for this month's Secret Recipe Club was a blog called Tea and Scones, written by Margaret.  Clearly, Margaret loves sweets...most of her recipes and posts are of the dessert variety.  Delicious looking ones, too!

Although I chose not to bake, I definitely did choose something sweet.

Sorbet during National Ice Cream Month?  Pure coincidence.

But really...is there a better choice for the month of July?

I don't think so.

Simply irresistible!!  Thanks for a great recipe, Margaret :)

Creamy Dark Chocolate Sorbet
from Tea and Scones

1 cup milk (I used 1%)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped

Stir all ingredients together in a 3-4 quart heavy bottomed saucepan.  Bring to boil over medium heat, stirring frequently.  Lower temperature and boil for 5 minutes, stirring occasionally.  


Pour into a bowl and refrigerate for a few hours, until chilled.  Freeze according to ice cream maker manufacturer's instructions.  Scoop into freezer safe container and freeze for at least 2 hours before serving.  Will keep for up to 2 weeks.


Makes about 1 1/2 pints.