Boozy Raspberries with Chocolate Sorbet

A very special Summer dessert, but don't wait for the sun to shine before you make it, you may have a long wait. You will love it whatever the weather. (Barbecue Summer, my eye)

For the chocolate sorbet.

150g dark chocolate, at least 70% cocoa solids

250g caster sugar

75g cocoa powder

500ml water

Break the chocolate into small pieces and add the cocoa powder.

Make a sugar syrup by combining the sugar and water in a saucepan, bring it to the boil and simmer it for 15 minutes.

Whisk the hot syrup into the chocolate.

When it is melted and the mixture is smooth, leave it to cool.

Turn in an ice-cream machine, or, freeze in a container, making sure you stir it occasionally.

For the boozy raspberries.

350g raspberries, hulled and cleaned

3tbsp raspberry liqueur

Juice of 1 lemon

2tbsp icing sugar

Cook 250 g of the raspberries for 1 minute in a hot, dry frying pan.

Add the liqueur and flambe then add the icing sugar and lemon juice.

Blend the mixture and pass it through a sieve to remove the seeds.

Leave to cool.

To serve: Place 1 or 2 scoops of sorbet in a shallow bowl, drizzle with the raspberry sauce and scatter some of the remaining raspberries over.

For mint chocolate sorbet, blend 2tbsp of the sugar syrup with 8-10 fresh mint leaves before adding it to the mixture.