Food

This chocolate sorbet recipe below is excellent, I've also got an brilliant Vanilla recipe I'll dig out. The beauty of the Vanilla is there's no cooking involved and it's by far the simplest and best vanilla recipe I've come across.

Chocolate Sorbet

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Sea Salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds, sprinkle with sea salt then mix. Chill the mixture thoroughly in the fridge (preferably overnight), then churn it in your ice cream maker according to the manufacturer's instructions.