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
Ingredients
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)
Method
Prep:10min ›
Cook:8min ›
Extra time:3hr chilling ›
Ready in:3hr18min
- 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.
