Mexican Chocolate Sorbet
- 2 cups water
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- 1 cinnamon stick
- 1/4 cup raw almonds
- 1 teaspoon ground cinnamon
- Canola-oil spray
- In a saucepan over medium heat, combine water and sugar. When sugar dissolves, whisk in the cocoa, then add the cloves and cinnamon stick. Simmer for 3 to 4 minutes, stirring constantly.
- Remove from heat and refrigerate chocolate mixture for at least 2 hours.
- Use a mesh colander to strain the chocolate mixture into a bowl, then pour it into an ice-cream maker and follow the manufacturer's instructions. (If you don't have an ice-cream maker, freeze the mixture in ice-cube trays; the texture will be more icy than creamy.)
- Meanwhile, toast the almonds. Preheat oven to 400 degrees F. Place the almonds in a pie tin and toast them for 5 minutes or until fragrant. Mix the cinnamon and sugar in a medium bowl. Remove almonds from oven, spray them with canola oil, and toss them in the bowl of cinnamon sugar. Take them out of the bowl and let them dry on a plate.
- When the mixture is frozen it's ready to eat; or for a firmer consistency, place in a freezer-safe container and freeze for several hours. (If you've made ice cubes, put them in a shallow bowl and, using a sturdy four-pronged fork, grate into a shaved-ice consistency.) Garnish with almonds and serve.
Per serving: 197 kcal cal., 5 g fat (1 g sat. fat), 3 mg sodium, 6 g fiber, 34 g sugar, 4 g pro., 39 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet