Recipe: White chocolate Godiva sorbet

It's pretty common knowledge that chocolate and water don't mix, but it's that fact that helps keep this tasty chocolate sorbet light and refreshing.  After melting the chocolate with the water, then cooling it, you can strain out the cocoa butter while leaving the flavour of the white chocolate in the syrup.  Godiva liqueur lends an extra level of decadence.

You will need:

500ml / 2C        water

200g / 7oz         white chocolate

75g / 2.6oz        glucose

45ml / 3Tbs       Godiva white chocolate liqueur

Method:

 - melt the glucose in the water

 - chop the white chocolate (if not in small chips)

 - pour the hot syrup over the chocolate and melt completely

 - cool the mixture down so the cocoa butter separates and floats on top

 - strain out the cocoa butter

 - burn off the alcohol in the Godiva

 - add the Godiva to the mixture and chill

 - churn