Allergy free cherry and chocolate sorbet recipe

I was out for more than I thought but good news: the bub be a healthy boy. Very happy. Rounding off the day with a bowl of slightly too frozen to be presentable but gorgeous sorbet.

Ingredients

• 650-700g bottled morello pitted cherries
• 20g lindt 70% dark chocolate, to taste

Method

• Drain the cherries thoroughly.
• Place the cherries in a blender and blend until smooth.
• Pour the cherrie blend into a tub for freezing.
• Finely grate the chocolate and stir the gratings through the cherrie blend.
• Freeze until solid enough to serve.

Note

• Any chocolate of your choice may be used. Lindt is just my favourite for cooking with.