You will need


Measure your Cacao Powder, sugar, coffee and water into a large saucepan and bring to the boil. Ensure that there are no lumps of dry ingredients – these should dissolve fairly quickly.

Reduce the heat to low and simmer the chocolatey liquid for a further 10 minutes.

Turn off the heat and leave the liquid to cool completely. On a very hot day, you may need to transfer the pan to the fridge to cool.

Pour the cooled liquid into a food container or old ice-cream tub and seal the lid. Put this into the freezer.

After 2 hours, open the container and smash any ice crystals that have formed with a fork. Seal the tub and return it to the freezer.

Repeat this process every 2 hours, smashing the frozen sorbet back down into a smooth sludge, and returning it to the freezer. This action will leave you with a lovely smooth sorbet. You will need to do this at least 4 times, 5 times if you can bear it.

Once nicely re-frozen after your last smashing, the Dark Chocolate Sorbet is ready to enjoy. I serve mine with fresh strawberries and a scattering of Food Thoughts Cacao Nibs.