Dairy-free chocolate sorbet with olive oil and basil recipe
A simple chocolate sorbet with olive oil and basil.
You will need an ice cream machine to make this recipe.
Ingredients
- 500 ml water
- 125 g cocoa
- 250 g golden caster sugar
- 100 g dark chocolate chips (58.5%)
- 1 pinch salt
- 1 tsp cinnamon
- 30 ml olive oil
- 1 scattering Greek basil
- 17.6 fl oz water
- 4.4 oz cocoa
- 8.8 oz golden caster sugar
- 3.5 oz dark chocolate chips (58.5%)
- 1 pinch salt
- 1 tsp cinnamon
- 1.1 fl oz olive oil
- 1 scattering Greek basil
- 2.1 cups water
- 4.4 oz cocoa
- 8.8 oz golden caster sugar
- 3.5 oz dark chocolate chips (58.5%)
- 1 pinch salt
- 1 tsp cinnamon
- 0.1 cup olive oil
- 1 scattering Greek basil
Details
- Cuisine: Greek
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 300 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Heat the water, sugar and cocoa powder together, stirring, until everything is smoothly mixed.
- Allow to cool a little then add the chocolates, stir to melt.
- Add the cinnamon & salt.
- Leave to sit in the fridge for a few hours to make sure the flavours mature and the mixture cools properly.
- Freeze in an ice-cream maker and store in the freezer.
- Serve with a few drops of olive oil & some Greek basil leaves.
This recipe was devised by Theodore Kyriakou from The Greek Larder in partnership with Odysea
You might also like:
Paul A Young's dark chocolate sorbet (no ice cream machine required!)
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