CHOCOLATE-MINT SORBET
Steps:
- Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves, stirring frequently. Place the cocoa and chocolate in a medium bowl. Pour hot sugar mixture over chocolate mixture; let stand 2 minutes. Stir with a whisk until smooth. Stir in peppermint oil. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm. Yield: 11 servings (serving size: 1/2 cup) CALORIES 147(20% from fat); FAT 3.3g (sat 2g,mono 1g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 10mg; FIBER 2.1g; IRON 0.6mg; CARBOHYDRATE 31.6g
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