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Cappuccino Sorbet

17
Points®
Total Time
4 hr 30 min
Prep
2 hr
Cook
2 hr 30 min
Serves
8
Difficulty
Easy
Partially frozen in a shallow pan and whirled to a creamy smooth consistency in a food processor, it’s a snap to make.

Ingredients

Water

3 cup(s)

Sugar

1 cup(s)

Unsweetened cocoa powder

¾ cup(s)

Light corn syrup

¾ cup(s)

Semisweet chocolate

1 oz

Instant espresso

1 Tbsp, powder

Ground cinnamon

1 tsp

Ground nutmeg

¼ tsp

Fat free half and half creamer

1 cup(s)

Instructions

  1. Bring the water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to a boil in a saucepan. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Remove from the heat. Stir in the half-and-half. Pour into a 9 x 13-inch baking dish. Cover with plastic wrap and freeze until partially frozen, about 2 hours. Working in batches, spoon the sorbet into a food processor or blender. Process 1 minute. Pour back into the baking dish. Cover with plastic wrap and freeze 1 hour. Repeat Step 2. Freeze until firm, about 1 1/2 hours.

Notes

Easy to make (no ice cream machine required!), this sorbet will cool you off on the hottest of days.

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