Ingredients:

Chocolate Sorbet, Odysea’s Organic Olive Oil & Greek Basil

Chocolate Sorbet, Odysea’s Organic Olive Oil & Greek Basil

  • 500ml water
  • 125g cocoa
  • 250g golden caster sugar
  • 100g dark chocolate chips, 58.5% (this is a dairy free version)
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 30ml Odysea organic olive oil
  • Some Greek basil (if not available use other fresh basil)

Method:

  1. Heat the water, sugar and cocoa powder together, stirring, until everything is smoothly mixed.
  2. Allow to cool a little then add the chocolates, stir to melt.
  3. Add the cinnamon & salt.
  4. Leave to sit in the fridge for a few hours to make sure the flavours mature and the mixture cools properly.
  5. Freeze in an ice-cream maker and store in the freezer.
  6. Serve with a few drops of Odysea's organic olive oil & some Greek basil leaves.

Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea http://www.odysea.com


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