MILK CHOCOLATE SHERBET
- 2 oz. Baker’s chocolate, and add
- 1 cup whole milk, and
- 1 3/4cups sugar,
- 2 tbsp vanilla extract, and
- 4 cups water.
1. Remember ordering a 400 at the soda fountain? Well now you can have it frozen. Icy, almost a granita. You’ll love it.
2. Mix thoroughly and freeze in the freezer section of your refrigerator in a shallow rectangular cake pan, stirring every 20 minutes with a fork until frozen.