GINGER-CHOCOLATE SORBET Every brand of chocolate lends its unique flavor and texture to this intense-yet-delicate sorbet. Experiment with a different brand each time you make the recipe. 2 1/2 cups water 1 cup sugar 8 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons coffee liqueur or strong brewed coffee 2 tablespoons finely chopped crystallized ginger Combine water and sugar in a medium saucepan. Cook and stir over low heat until dissolved. Increase heat to medium, and cook and stir about 12 minutes more or until just boiling. Remove from heat. Whisk in chocolate until melted and smooth, about 3 minutes. Stir in liqueur or coffee. Refrigerate for 1 hour.

To freeze, transfer mixture to a 2-quart ice cream freezer; freeze according to manufacturer's directions. Allow to ripen for 4 hours. Or, transfer mixture to an 8-inch square baking dish; cover and freeze 8 hours or overnight until firm. Break frozen mixture into large chunks. Place about one-fourth of the frozen chunks in a food processor bowl or blender container. Cover and process or blend until smooth but not melted. Transfer to a chilled medium bowl. Repeat with remaining mixture. Cover and freeze at least 4 hours.

To serve, place scoops of sorbet in small chilled dessert bowls or dishes. Top with ginger.

Makes 4 cups (10 servings).

1 Serving: Calories: 200, Fat: 7g (Saturated: 4g), Cholesterol: 0mg, Sodium: 2mg, Carbohydrate: 34g, Protein: 2g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]