Categories: April

Ingredients

• 250g caster sugar
• 900ml cold water
• 150g cocoa powder, sifted
• 1 tbsp vanilla extract

Directions

1. Add the sugar to 900ml of cold water in a pan and bring to the boil. Add the cocoa powder and mix well. Cook on a low heat for 20 minutes, keeping the mix moving during this cooking time. After 20 minutes, the mixture will have become rich and thicker in consistency. Cool.

2. When cool, add the vanilla extract. The sorbet can now be churned in an ice cream machine for approximately 20 minutes until smooth and at setting point. Transfer to a suitable container and freeze until needed. If you don’t have an ice cream machine, put the mixture in a container and freeze for 6-8 hours, stirring and breaking up the ice crystals with a fork every 2 hours.

3. Serve with the orange biscuits.

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