Dark chocolate sorbet recipe

• 150 g (5.3oz) golden caster sugar
• 50 g (1.8oz) glucose syrup
• 30 g (1.1oz) cocoa powder
• 150 g (5.3oz) 70% dark chocolate, broken into pieces
• 50 ml (1.8fl oz) alcohol such as Grand Marnier, Cognac or rum

1. Bring 500ml water to the boil in a saucepan, then add the sugar, glucose syrup and cocoa powder and simmer for 3 minutes.
2. Pour over the chocolate in a bowl and mix well.
3. Allow to cool for 15 minutes, then add the alcohol, if using.
4. Once it has thoroughly cooled, churn the mixture in an ice cream machine until smooth and silky.
5. If you do not have an ice-cream maker, then place a freezer-proof container in the deep freeze for 30 minutes.
6. Add the sorbet liquid, freeze for 30 minutes, then mix well with a fork or whisk.
7. Repeat this process until you have a smooth, silky and frozen sorbet.
8. The sorbet can be stored for up to a month in the freezer.

sugar, glucose syrup, cocoa, chocolate, cognac

Taken from www.lovefood.com/guide/recipes/30557/dark-chocolate-sorbet-recipe (may not work)