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PURE SPRING WATER SORBET

Name: PURE SPRING WATER SORBET
Prep time: T0H15M
Cook time: T1H30M freezing
Yield: 8
Cuisine: Chocolate
Ingredients: 220ml of Pure Spring Water 200g light muscovado sugar . 220g dark chocolate of your choice, roughly broken. Willie recommends Sambirano 71 or Chulucanas 70.

Prep Time:15 mins

Cooking Time:1.5 hr freezing

Serves:8

A chocolate sorbet needs three ingredients, fine sugar, chocolate & fresh pure water.

Willie sets out across Dartmoor to source water for the perfect sorbet.

Ingredients

220ml of Pure Spring Water

200g light muscovado sugar
.
220g dark chocolate of your choice, roughly broken. Willie recommends Sambirano 71 or Chulucanas 70.

Equipment

-1 x saucepan

-1 container filled with ice or freezer

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Method

Gently heat up together the Pure Springwater and the sugar. Slowly mix until the sugar has completely dissolved. Add the chocolate and keep mixing until you don't have any pieces remaining.

Poor into your cup or container of choice and, put in your freezer or on a container over ice. Leave to freeze until the ice cream is hard enough to spoon out. Enjoy!