Dark Chocolate Sorbet with Lavender and Candied Flowers:

Dark Chocolate Sorbet With Lavender And Candied Flowers: Recipe

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malinda sargent


Recipe source is from


★★★★★ 2 votes


2 -1/4 cups water (500ml)
1 cup sugar
pinch salt
handful dried lavender, or dried mint, or flavored black tea. etc.. as desired)
¾ cup dutch process cocoa powder 6 oz (170 grams) best quality dark bittersweet chocolate)


1Mix 1.5 cups water with the sugar, cocoa, pinch of salt. Boil 45 seconds. Add lavender or other flavorings. Turn off heat. Infuse two minutes then strain.

Add chocolate plus remainder of water. Blend thoroughly (I use a stick blender.)

Chill mix completely, then freeze in an ice-cream machine

Serve garnished with candied roses, rose petals or other edible flowers or mint leaves

About Dark Chocolate Sorbet with Lavender and Candied Flowers:

Course/Dish: Ice Cream & Ices, Chocolate