Serves 4 to 6
* 600ml semi-skimmed milk
* 40g cocoa powder (unsweetened)
* 115g caster sugar
* 5ml instant coffee granules or powder
* chocolate-covered raisins, to decorate
1. Heat the milk in a pan until hot, but not boiling. Meanwhile, put the cocoa in a bowl. Add a little of the hot milk to the cocoa and mix to a smooth paste using a wooden spoon.
2. Add the remaining milk to the cocoa mixture, stirring all the time, then pour the chocolate milk back into the pan. Bring to the boil, stirring often.
3. Take the pan off the heat and stir in the sugar and the instant coffee until it has dissolved. Pour into a jug (pitcher), leave to cool, then chill well.
4. Transfer the chilled mixture to an ice cream maker and churn until very thick.
If making the sherbet by hand, pour the mixture into a plastic tub or similar
freezerproof container and freeze for six hours until firm, beating once or twice
with a fork.
5. Transfer to a food processor or electric mixer to break up the ice crystals if necessary. Allow the sherbet to soften slightly before serving.
6. Scoop into dishes and sprinkle each portion with a few chocolate-covered raisins.
Use good quality cocoa and don’t overheat the milk mixture or the finished ice may taste bitter. If there are any lumps of cocoa in the milk, beat the mixture with a balloon whisk to remove them completely.
For extra creaminess, add 150ml crème fraîche or softly whipped cream to the cooled sherbet mixture just before freezing.
More recipes from Sara Lewis's Sorbets & Ices
Recipe adapted from Sorbets & Ices by Sara Lewis, published by Lorenz Books, £5.99 Reuse content