Chocolate Sorbet

By Paul Ainsworth, August 1, 2013

Serves 10
Preparation: 25 mins plus churning time

300g dark chocolate
150g caster sugar
2 tbsp Grand Marnier
750ml water


Pour 150ml water and the caster sugar in a saucepan and bring to the boil while stirring to dissolve.

Take the pan off the heat and whisk in the chocolate until melted. Allow to cool slightly before adding the Grand Marnier and remaining 600ml water.

Blitz until smooth in a blender.

Transfer the mixture to an ice-cream maker and churn until a sorbet consistency is reached. If the sorbet mix is too thick, whisk thoroughly to loosen.

Freeze until ready to serve.

Recipe courtesy of Great British Chefs. For more ice cream recipes visit

Last updated: 4:45pm, August 1 2013