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.
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.
Transfer to an ice-cream maker and churn until frozen. Serve with a few drops of olive oil and some Greek basil leaves.