Chocolate Cinnamon Sorbet
200g / 7oz golden granulated sugar
50g / 2oz cocoa powder
1 tsp instant expresso coffee powder
1 cinnamon stick
1) put the sugar, cinnamon stick, cocoa powder and coffee into a saucepan with 1 pint of water.
2) bring to the boil and stir till the sugar has dissolved. Boil for another 5 minutes then remove from heat and remove the cinnamon stick.
3) Chill the mixture. Once chilled, churn in an icecream mixer for 30minutes till firm. If you don't have an icecream mixer then pour it into a freezerproof container and freeze till firmly frozen. Then transfer it to a blender and blend till smooth. Then put back in it's container and back into freezer to freeze again.
4) scoop sorbet into bowls and serve plain or with some melted chocolate (dairy free) or try a fudge sauce (made by melting dairy free chocolate, dairy free butter and cocoa powder in a pan and mixing well till glossy).
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