Name: Chocolate and orange sorbet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 cup (440g) caster sugar; 2 vanilla pods, seeds removed, pods discarded; 3 cup (750ml) water; 1 1/2 cup (150g) cocoa powder; 1/2 cup (125ml) orange and almond liqueur; 2 teaspoon vanilla essence

Chocolate and orange sorbet

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Serves 6

Prep

Cook

25M

Total

30M

Ingredients

2 cup (440g) caster sugar

2 vanilla pods, seeds removed, pods discarded

3 cup (750ml) water

1 1/2 cup (150g) cocoa powder

1/2 cup (125ml) orange and almond liqueur

2 teaspoon vanilla essence

Method

1.Process sugar and vanilla seeds in a food processor until well combined. Transfer to a saucepan.

2.Mix water into sugar and heat on medium heat, stirring, until sugar dissolves. Bring to the boil without stirring. Gradually add cocoa.

3.Reduce heat and simmer gently for 20-25 minutes, stirring occasionally, until mixture is smooth. Blend in liqueur and vanilla essence. Cool.

4.Churn in ice-cream maker following manufacturer’s directions, or freeze until partially frozen. Beat, re-freeze and beat again. Pour into a mould or loaf pan (10crn x 20cm). Freeze overnight.

If desired, freeze in a slab pan (18cm x 28cm). If too firm to scoop out, soften in refrigerator for 10 minutes before serving.
Note

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Ingredients

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