Chocolate Port Wine Sorbet

Harborwitch

I found this in a new cookbook I just got. It's fantastic, amazing, low fat, chocolaty, stupid simple, and could be made with Splenda if desired. The cookbook is full of healthy recipes for Carribean food - and a portion of the proceeds go to the rebuilding after Hurricane Ivan.

From: Morgan Freeman & Friends - Carribean Cooking for a Cause

From the Ocean and Vine Restaurant on St. Barth's
Executive Chef :Greg Wangard

Chocolate & Port Wine Sorbet

2 cups water
3/4 c. sugar
1/2 c. cocoa powder
1 vanilla bean halved lengthwise
1/2 c. port wine
4 ounces bittersweet chocolate coarsely chopped

In a medium saucepan, combine water, sugar, cocoa powder, vanilla bean, and wine. Bring to a boil, then reduce heat and add the chocolate stirring just until combined. Remove from the heat and strain. Place the bowl into a larger bowl filled with ice. Stir every 10 minutes until cool. Freeze in an ice cream maker according to the manufacturer's directions.