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.
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