- 150g castor sugar
- 300g dark chocolate (chopped)
- 1 orange (zested)
- 750ml water
Combine 150ml of water and 150g of castor sugar in a saucepan and bring to the boil. Heat until the sugar dissolves.
Remove from the heat and whisk in the chunks of chocolate until melted. Allow to cool slightly.
Add the orange zest and remaining 600ml of water. Transfer to a blender and blitz until smooth.
If using an ice cream maker, pour the mixture into the machine and churn until a sorbet consistency is reached. Freeze until ready to use.
Alternatively, pour into a container, cover, and store in the freezer, breaking up with a fork every half an hour or so until set. Once set, place in a blender and blitz until smooth. Store in the freezer.