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Print this Recipe    Mocha Sorbet

Chocolate-Coffee Sorbet

1 1/2 cups chocolate ice cream
1/2 cup freshly brewed strong coffee
1 tsp. grated gingerroot
1 tsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a food processor bowl or blender container combine the above
ingredients. Cover and process or blend until smooth. Pour the
mixture into an 8x8x2-inch baking pan. Cover and freeze for 2 to
3 hours or till almost firm.

Break frozen mixture into small chunks. Transfer chunks to a
chilled large mixing bowl. Beat with an electric mixer on medium
speed till smooth but not melted. Return quickly to cold pan.
Cover and freeze till firm. Makes 4 servings.

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