Chocolate sorbet

1. Roughly break apart the chocolate, and place all the ingredients in a medium to large pot.
2. On medium heat, heat up the mixture and stir every now and then until the chocolate has melted and sugars dissolved.
3. To prevent all grittiness, use a stick blender and blitz until completely combined.
4. Place the lid on the pot, place in the fridge, and let cool until fully chilled, preferably over night.
5. Follow your ice cream machine’s instructions. Once thick and creamy transfer the ice cream to a container, and let set in the freezer over night.
6. Let thaw a few minutes before serving, serve, and enjoy! Tip, you can just drizzle some olive oil, and sprinkle with a small pinch of salt as toppings.

Raspberry sorbet

1. Place all the ingredients in a medium to large pot.
2. On medium heat, heat up the mixture and stir every now and then until the raspberries have defrosted and sugars dissolved.
3. Using a stick blender, mix until fully smooth. If you don’t like the raspberry’s seeds, you can strain the mixture before, but I don’t mind it and it does entail a lot of work.
4. Place the lid on the pot, place in the fridge, and let cool until fully chilled, preferably over night.
5. Follow your ice cream machine’s instructions. Once thick and creamy transfer the ice cream to a container, and let set in the freezer over night.
6. Let thaw a few minutes before serving, serve, and enjoy!