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

31 August 2016

Ingredients:

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