Chocolate and Lemon Sorbet Recipes

3 cups water
1 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt

1. In a saucepan, combine water, sugar and cocoa powder. Stir over medium heat until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in vanilla and salt. When cool, pour into a bowl or food storage container and cover. Freeze until set. (This takes several hours or overnight.) When frozen, spoon into bowl of food processor. Process until texture is like a soft ice cream or a thick smoothie. Spoon back into bowl container and freeze until reset and ready to serve. Makes about 3 1/2 cups.

"Relish the Season," August 2006.

1 (12-ounce) can frozen lemonade concentrate
1 (12-ounce) can water

1. Stir lemonade concentrate with water. Pour into freezer container and freeze. When frozen, spoon into bowl of food processor and chop. Pour back into container and freeze until ready to use.

"Relish the Season," August 2006.