Chocolate Banana Sorbet
1 1/4 cups sugar
1 1/2 cup water
2 ripe bananas
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
Pinch salt
1/2 teaspoon vanilla extract
1 tsp rum (dark or light)
Dissolve sugar in water. Apply gentle heat in a sauce pan or microwave if necessary. Place water, sugar, bananas, cocoa, cinnamon, cayenne, and salt into processor. Puree until smooth. Chill mixture in the refrigerator. When the mixture has cooled, stir in the vanilla and rum.
Freeze in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and freeze for at least two hours before serving.
rtf format