Chocolate Ginger Sorbet
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Grated fresh ginger||2 Tablespoon|
|Fruit juice concentrate||1⁄2 Cup (8 tbs)|
|Cocoa powder||1⁄3 Cup (5.33 tbs)|
|Evaporated skim milk||2 Tablespoon|
In a 2-quart saucepan over medium heat, bring the skim milk and ginger almost to the boiling point.
Strain into a medium bowl.
Stir in the fruit concentrate, cocoa, evaporated skim milk and vanilla.
Place in the freezer for 10 minutes, or until cool.
Transfer to the container of an ice-cream maker and freeze according to the manufacturer's directions.
To serve, scoop into dessert bowls.