A simple and sophisticated parev sorbet that makes a briliant finish to a summer dinner. 

Method:

• 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 www.greatbritishchefs.com