Chocolate Raspberry Sorbet

2 cups frozen raspberries, thawed
1/2 cup sugar
2 tablespoons honey
1/4 cup dutch process cocoa
1 ounce semisweet chocolate, chopped

1. Push raspberries through fine metal sieve; set aside.
2. In a medium saucepan, combine sugar, honey, and 2 cups water.
3. Over medium heat, bring to a boil, stirring to dissolve sugar.
4. Add cocoa; cook stirring constantly, 2 minutes.
5. Remove from heat, whisk in chocolate and then the raspberry puree.
6. Chill in freezer 30 minutes.
7. Freeze in an ice cream freezer according to manufacturers directions.