Chocolate sorbet with olive oil and Greek basil

Chocolate sorbet with olive oil and Greek basil


1 person made this

About this recipe: 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.

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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