The chill that thrills, that�s chocolate sorbet. For a really fine texture, it helps to have an ice cream maker, which churns the mixture as it freezes, but you can make it by hand quite easily.
 

Serves: 6

Ingredients:
475ml/16fl oz/2 cups water
45ml/3 tbsp maple syrup
115g/4oz/generous � cup caster sugar
75g/3oz/3/4 cup cocoa powder
50g/2oz plain dark chocolate, broken into squares
400g/14oz soft red fruits, such as raspberries, redcurrants or strawberries, to serve
 

Instructions:

1.Place the water, maple syrup, sugar and cocoa in a saucepan. Heat gently, stirring occasionally, until the sugar has completely dissolved.
2.Remove from the heat, add the chocolate and stir until melted. Leave until cool.
3.Tip into an ice cream maker and churn until frozen. Alternatively, pour into a freezer-proof container and freeze until slushy, then whisk until smooth and freeze again for a further hour. Whisk again and freeze until solid.
4.Remove from the freezer 10-15 minutes before serving, so that the sorbet softens slightly. Serve in scoops, with the soft fruits.

Nutritional Information (Per Portion):
Energy 199Kcals/837KJ
Protein 3.6g
Fat 5.2g
Saturated Fat 2.94g
Carbohydrate 36.6g
Fibre 3.7g
Iron 2.3mg
Calcium 57mg