Chocolate Sherbet-A diabetic friendly recipe

During a conversation the other day I found myself saying "if I had to choose between ice cream and water ice, I'd choose water ice". That surprised me as I never really put any thought into it before... But I will say I've had plenty of sherbet in my day too and just had to try this Chocolate Sherbet from Every Day Diabetic Recipes, it did not disappoint! The flavor is great. The only thing I did differently was to dissolve and cool the sugar/cocoa, mix everything and pour it into my ice cream maker-too easy:@) Update: I made this in the morning and it did freeze pretty solid by the time I got home from work. While I can chip it out of the bowl it isn't scoopable. So if you aren't eating it in a few hours I recommend following their directions.

Nice and chocolaty, plenty sweet and a tasty cold treat-don't hesitate to try this folks!

Note: This is just a quick pic after it's been in the freezer for an hour, I'll post an update on the consistency after work today.

Chocoholic's Sherbet-from everydaydiabeticrecipes.com
3/4 C sugar
1/2 C unsweetened cocoa powder
1/2 C hot water
2 C 1% milk-I had whole milk
1/4 C cold water

1. Combine sugar and cocoa in small sauce pan over low heat. Stir in hot water, mix until sugar dissolves. Remove from heat and allow to cool for a bit. (At this point I just mixed the rest and poured it into my ice cream maker.)
2. Stir in milk. Pour into a 9x13" glass baking dish, cover and freeze for 4-6 hours or until hardened.
3. Break up the frozen mixture and place in blender or food processor with metal blade and add cold water. Process until smooth and light colored. 
4. Pour into airtight freezer container and freeze for at least 2 hours or until set. 

Stay cool and have a happy day:@)