CHOCOLATE SORBET ICE CREAM RECIPE

1 quart water
4 ounce unsweetened chocolate, broken into chunks
1 1/2 cups sugar

Use a knife or a food processor to chop the chocolate into very small pieces.
Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 min until the mixture is very smooth and not grainy. Do not boil. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.

CRANBERRY SORBET

3 cups plus 6 tablespoons canned or bottled cranberry juice
1/2 cup plus 1 tablespoon simple syrup
Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
Simple Syrup:
4 cups sugar
4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart

EXOTIC FRUIT ICE

1 large can frozen juice
1 can water
1 egg white

Buy one large can of frozen juice (I usually use the "exotic" varieties such as pineapple-guava-raspberry or banana-orange-passion-fruit; there are lots of these available in the US.) Thaw the juice concentrate. Add one can of water. Beat one egg white until it is foamy and mix it into the fruit juice mixture. Freeze in your favorite ice cream maker. This makes just less than one quart of very smooth ice.