| Level: | Easy |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups hot water
- 6 decaf chocolate hazelnut tea bags
- 1/2 cup chocolate syrup
- 2 teaspoons instant espresso (recommended: Medaglia D’oro)
- 2 tablespoons hazelnut liqueur (recommended: Frangelico)
- Fresh raspberries, for garnish
Instructions
- Freeze bowl of ice cream maker overnight before use.
- In a small pot, boil water over high heat. Add tea bags and steep for 5 minutes. Remove bags from pot and discard. Add remaining ingredients and stir to combine.
- Remove from heat and transfer to a large bowl to cool to room temperature. Cover and place in refrigerator until chilled, about 1 hour.
- Remove ice cream bowl from freezer and secure in ice cream maker. Pour chocolate hazelnut mixture into bowl and start ice cream maker.
- Sorbet is finished when frozen.
- Serve garnished with fresh raspberries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 89 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
Reviews
I usually try to follow recipe exactly when trying for the first time. It was very watery and didn’t even taste that good.
Could not find Chocolate Hazelnut Tea
This recipe has way to much water to produce a sorbet of nice consistency. It comes out of the ice cream maker too watery and after being in the freezer ends up a block of frozen ice. Also you can’t taste any hazelnut flavor because the chocolate completely covers it.