This is a very chocolaty non-dairy dessert, easy to make, but it does require an ice-cream or sorbet freezer.
- 1 cup sugar + 3 cups water
- 1 cup Sunrise Baking Cocoa
- 12 oz. can of fruit juice concentrate. (I used passion orange one time and straight orange juice the next, and both worked fine.)
Combine sugar and water in large saucepan. Heat, stirring until sugar is completely dissolved. Whisk in cocoa. Remove from heat, stir in frozen juice concentrate. Chill in refrigerator.
Freeze in ice cream maker according to manufacturer's directions. Return to refrigerator freezer to firm up. I think most fruit juice concentrates would work, but I prefer tropical flavors, such as passion fruit or guava.