Chocolate Hazelnut Sorbet

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 2 cups hot water
  • 6 decaf chocolate hazelnut tea bags
  • 1/2 cup chocolate syrup
  • 2 teaspoons instant espresso (recommended: Medaglia D'oro)
  • 2 tablespoons hazelnut liqueur (recommended: Frangelico)
  • Fresh raspberries, for garnish
Directions
  • Freeze bowl of ice cream maker overnight before use.

  • In a small pot, boil water over high heat. Add tea bags and steep for 5 minutes. Remove bags from pot and discard. Add remaining ingredients and stir to combine.

  • Remove from heat and transfer to a large bowl to cool to room temperature. Cover and place in refrigerator until chilled, about 1 hour.

  • Remove ice cream bowl from freezer and secure in ice cream maker. Pour chocolate hazelnut mixture into bowl and start ice cream maker.

  • Sorbet is finished when frozen.

  • Serve garnished with fresh raspberries.


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