Ingredients:
475ml/16fl oz/2 cups water
45ml/3 tbsp clear honey
115g/4oz or 1/2 cup caster (superfine) sugar
75g/3oz or 3/4 cup cocoa powder
50g/2oz dark (bittersweet) chocolate, broken into squares
400g/14oz soft red fruits, such as raspberries, red currants or straw berries
Steps:
1. Place the water, honey, sugar, and cocoa in a saucepan. Heat gently, stir occasionally, until the sugar has completely dissolved.
2. Remove the pan from the heat, add the chocolate and stir until melted. Leave until cool.
3. Tip into an ice-cream maker and churn until frozen. Alternatively, pour into a container suitable for use in the freezer, freeze until slushy, whisk until smooth, then freeze again. Whisk for a 2nd time before mixture hardens completely. Transfer into a plastic container.
4. Remove the sorbet from the freezer10-15 minutes before serving, so that it softens lightly. Serve the sorbet in scoops, with the soft fruits.
Credits to: Christine France (book title is Chocolate Heaven)
Note: this photo is from my cookbook (again)
