- 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
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.
Sorbet is finished when frozen.
Serve garnished with fresh raspberries