Chocolate Raspberry Sorbet - cooking recipe

Ingredients

2 cups frozen raspberries, thawed
1/2 cup sugar
2 tablespoons honey
2 cups water
1/4 cup dutch process cocoa
1 ounce semisweet chocolate, chopped

Preparation

Push raspberries through fine metal sieve; set aside.
In a medium saucepan, combine sugar, honey, and 2 cups water.
Over medium heat, bring to a boil, stirring to dissolve sugar.
Add cocoa; cook stirring constantly, 2 minutes.
Remove from heat, whisk in chocolate and then the raspberry puree.
Chill in freezer 30 minutes.
Freeze in an ice cream freezer according to manufacturers directions.