Dark Chocolate Sorbet - 5 cups (ten ½-cup servings)

3 cups water 1²∕³ cups granulated sugar pinch salt 1²∕³ cups cocoa powder, sifted 1 teaspoon pure vanilla extract

Nutritional information per serving (based on ½ cup): Calories 183 (6% from fat) • carb. 41g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg • calc. 2mg • fiber 3g

Prepare a simple syrup with the water, sugar and salt by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Gradually add the cocoa powder to the simple syrup by whisking constantly until smooth. Add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.