Chocolate Sorbetto

I found this recipe in a WW magazine and it is delicious!  You also do not need your ice cream maker for this.  Try it, you will like it and if I am wrong, call me, I'll come pick up what you don't want!  LOL

3 C. water
1 C. sugar
3/4 C. unsweetened cocoa
3/4 C. light corn syrup
2oz. bittersweet or semi sweet chocolate, chopped
1 tbsp. instant espresso powder
1 tsp. cinnamon
Pinch ground nutmeg
1 C. fat free half and half

Bring water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to boil in a medium saucepan.  Reduce heat and simmer until sugar dissolves, about 5 minutes.

Remove pan from heat and stir in half and half.  Pour into 9X13 inch baking pan.  Cover pan with plastic wrap and freeze until partially frozen; about 2 hours.

Working in batches, spoon mixture into food processor or blender; puree 1 minute, transfering each bathc to medium bowl.  Pour puree back into baking pan; cover with plastic wrap and freeze 1 hour.

Repeat previous step.  Freeze until firm, at least 1 1/2 hours or up to 3 days.