Dark Chocolate Sorbet
|Ice cold water||2 Cup (32 tbs), divided|
|Unflavored gelatin||1 Teaspoon|
|Sugar free chocolate syrup||1 1⁄4 Cup (20 tbs), divided|
|Low carb whole milk dairy beverage||1 Cup (16 tbs)|
|Dark rum||2 Tablespoon|
1. Put 2 tablespoons of the water in a glass measuring cup. Sprinkle with gelatin. Microwave 10 to 20 seconds to melt, then stir until dissolved.
2. Put 3/4 cup of the chocolate syrup, remaining 1 7/8 cups water, dairy beverage, and rum in a bowl.
3. Whisk 1/2 cup of the chocolate syrup into the gelatin mixture, then whisk the gelatin mixture into milk mixture.
4. Pour mixture into an ice-cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.