Healthy, tasty and easy Choc Maple Syrup Sorbet which wont last long in the freezer trust me. I make this all the time and it gets eaten very quickly!!

Choc Maple Syrup Sorbet

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Serves: 5
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  • 2 cups of water
  • 3 tbsp maple syrup
  • Generous 1/2 cup castor sugar
  • 3/4 cup cocoa powder
  • 50g plain dark chocolate, broken into squares


  1. 1. Place the water, maple syrup, sugar and cocoa in a saucepan. Heat gently, stirring occasionally, until the sugar has completely dissolved.
  2. 2. Remove from the heat, add the chocolate and stir until melted. Leave until cool.
  3. 3. Tip into an ice cream maker and churn until frozen. Alternatively pour into a freezer-proof container and freeze until slushy, then whisk until smooth and freeze again for a further hour. Whisk again and freeze until solid.
  4. 4. Remove from the freezer 10-15 minutes before serving, so that the sorbet softens slightly. Serve in scoops.
  5. Serving suggestions: serve with fruit.


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