Paul Ainsworth's chocolate orange sorbet recipe

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  • Serves 10
  • 25mins to prepare and 30mins churning time
  • 210 calories / serving
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The creamy taste of chocolate is balanced by the tangy kick of orange zest in this recipe, which involves just a few simple steps! If you don’t have an ice cream maker, don’t worry – you can use a blender to help instead.

Bring 150ml (5fl oz) of water and 150g (5oz) of caster sugar to the boil in a saucepan, and continue heating until the sugar has dissolved.

Take the pan off the heat and whisk the chocolate in. Once the chocolate has melted, leave to cool slightly

Transfer the mix to a blender along with the orange zest and 600ml (21fl oz) of water. Blitz until smooth

Churn the mixture in an ice cream maker until it reaches a sorbet consistency. If you find the mixture to be too thick to pour into the ice cream mixer, thoroughly whisk it first to loosen. Once it has been churned, place in the freezer until ready to use

If you don’t have an ice cream maker, pour the mixture into a container, cover and leave in the freezer. Use a fork to break up the mixture every 30 minutes until set. Once it has set, blitz the sorbet mix in a blender until smooth and then freeze.

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  • Ingredients

  • 300g (10oz) dark chocolate, chopped
  • 150g (5oz) caster sugar
  • 750ml (1 1/3pts) water
  • 1 orange, zested
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  • Energy 983kj 210kcal 11%
  • Fat 8g 11%
  • Saturates 5g 25%
  • Sugars 35g 39%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 34.8g Protein 1.5g Fibre 1g

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