Aztec chocolate sorbet

Chocolate sorbet is a refreshing alternative to chocolate ice cream. Our easy Aztec chocolate sorbet is inspired by xocolatl (hot chocolate’s Aztec predecessor), with notes of chilli and cinnamon.

• Why it’s so good: “Chocolate sorbets are less common than their ice cream counterparts, but a water-based ice lets the flavour of the chocolate come through in its purest form,” says head of food Tom Shingler. “It’s surprisingly refreshing for something sweet and chocolatey, like an iced hot chocolate. Adding just a touch of smoked chilli flakes and cinnamon gives it a warmth that tickles the tongue, evocative of what I like to think the Aztecs tasted in their sacred chocolate drinks.”
• Easy iced dessert: water-based sorbets and granitas are easier to make at home than dairy-based ice creams or gelatos, which require lots of churning. This recipe can be stirred by hand every few hours as it freezes instead of using an ice cream machine.
• Make-ahead treat: sorbet is ideal to make ahead of time when entertaining, as it needs plenty of time to set in the freezer. Remove from the freezer 5 minutes before serving to give it time to soften up.
• Scale it up: this recipe is easily scaled up to feed a crowd.

Ice creams, lollies, sorbets and puds: you’ll find them all in our complete frozen dessert recipes collection.