Easy Chocolate Sorbet

Easy Chocolate Sorbet


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This sorbet is delicious served with ripe peaches, raspberries, apricots or butter biscuits. You need an ice cream maker.


Serves: 4 

  • Sugar Syrup
  • 1 cup (250ml) water
  • 150g caster sugar
  • Sorbet
  • 100g dark chocolate, minimum 60% cocoa solids, broken into pieces
  • 100ml water
  • 60g cocoa powder

Preparation:15min  ›  Cook:4hours  ›  Ready in:4hours15min 

  1. Sugar Syrup: Put the sugar and water into a saucepan and bring to the boil without stirring; leave to bubble for about 5 minutes or until the sugar has dissolved then remove from heat.
  2. Sorbet: Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water.
  3. Once the chocolate is melted add the water to the sugar syrup and reheat until warm. Whisk in the cocoa then add the melted chocolate; whisk together until smooth.
  4. Churn in an ice cream maker following the manufacturer's instructions until smooth.

Churning Tip

It's a good idea to chill the sorbet down before churning it as it will set more quickly. To do this place it over a bowl of water filled with ice cubes and stir occasionally.

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