sorbet
Credit goes to Gannett News Service Fruit Puree Sorbet Prepare 2 cups of smooth fruit puree, such as raspberry, strawberry, blueberry, peach, mango, papaya, nectarine or melon. Make a syrup by boiling 1/4 cup sugar in 2/3 cup water until sugar is melted. Stir into the puree. Refrigerate until mixture is cold. The freeze the sweetened puree in an electric sorbetiere machine, ice cream machine or freeze in a pan and puree in a food processor. Makes 1 quart. Chocolate Sorbet 2 cups water 1 cup sugar 1 cup unsweetened cocoa powder, best possible quality Combine ware and sugar in a saucepan over medium heat. Stir until sugar dissolves. Whisk in the cocoa and bring to a simmer. Simmer for 3 minutes, stirring constantly. Remove from heat, pour through a fine strainer into a bowl. chill in refrigerator for 2 hours. Stir the cooled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's directions. when finished the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours. Makes about 3 cups. Reposted by Angela For a more creamy sherbet, use a GFCF milk instead of some or all of the water.