2 cups frozen raspberries, thawed
1/2 cup sugar
2 Tbsp. honey
1/4 cup Dutch process cocoa
1 oz. semisweet chocolate, chopped
Push raspberries through fine metal sieve; set aside In medium saucepan, combine sugar, honey, and 2 cups water. Over medium heat, bring to a boil, stirring to dissolve sugar. Add cocoa; cook stirring constantly, 2 minutes. Remove from heat, whisk in chocolate and then the raspberry puree. Chill in freezer 30 minutes. Freeze in an ice cream freezer according to manufacturers directions.