Chocolate Sorbet Recipe

Serves 8

Ingredients

• 50g caster sugar
• 420ml water
• 200g Madagascan Sambirano Superior 71% chocolate, roughly chopped

Instructions

• Place the sugar and the water in a saucepan over a low heat and stir until the sugar has dissolved.
• Gently simmer for 1–2 minutes, then remove from the heat.
• Stir in the chocolate until melted.
• Chill the mixture, then churn and freeze in an ice-cream maker, following the manufacturer's instructions.
• Place in the freezer to firm up before serving.
• If you don't have an ice-cream maker, simply tip the mixture into a bowl and place in the freezer for 1–2 hours, or until it starts to freeze around the edges.
• Remove from the freezer, stir well, then return the freezer for a further 2 hours.
• Remove, stir again and freeze for a further 2 hours.
• Repeat this process once more.
• Finally, return to the freezer and leave until firm.
• Transfer to a sealable container for longer-term storage.
• Serve on its own or with fresh strawberries or raspberries.

Variation

• Add 200ml strained and sweetened blackcurrant purée and 3 tablespoons crème de cassis to the mixture before freezing as described above.