Chocolate sorbet with olive oil and Greek basil

    3 hours 18 min

    This dairy free chocolate sorbet takes a few hours to make, but is worth it in the end. Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea.

    2 people made this

    Serves: 8 

    • 500ml water
    • 250g golden caster sugar
    • 125g cocoa powder
    • 100g dairy free dark chocolate chips
    • 1 pinch salt
    • 1 teaspoon ground cinnamon
    • 30ml Odysea® olive oil
    • Greek basil (if not available use other fresh basil)

    Prep:10min  ›  Cook:8min  ›  Extra time:3hr chilling  ›  Ready in:3hr18min 

    1. In a saucepan over a medium heat, combine the water, sugar and cocoa powder together, stirring, until everything is smoothly mixed. Remove from the heat and allow to cool a little before adding the chocolate chips, salt and cinnamon, stir well and place in the fridge for a few hours to make sure the flavours mature and the mixture cools properly.
    2. Transfer to an ice-cream maker and churn until frozen. Serve with a few drops of olive oil and some Greek basil leaves.

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