Chocolate orange sorbet

PT25M

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Ingredients

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Imperial

1
Combine 150ml of water and 150g of caster sugar in a saucepan and bring to the boil. Heat until the sugar dissolves
  • 150g of caster sugar
  • 150ml of water
2
Remove from the heat and whisk in the chunks of chocolate until melted. Allow to cool slightly
3
Add the orange zest and remaining 600ml of water. Transfer to a blender and blitz until smooth
  • 1 orange, zested
  • 600ml of water
4
If using an ice cream maker, pour the mixture into the machine and churn until a sorbet consistency is reached. Freeze until ready to use
5
Alternatively, pour into a container, cover, and store in the freezer, breaking up with a fork every half an hour or so until set. Once set, place in a blender and blitz until smooth. Store in the freezer
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