Chocolate & Cherry Sorbet

• 500 ml (17 fl oz) strained unsweetened cherry juice
• 160 g (5¾

Place the cherry juice in a small saucepan and reduce by half over medium heat. Combine the reduced cherry juice with the remaining ingredients in a clean saucepan. Bring to the boil, whisking constantly. Remove from heat. Put the mixture in a blender and blend well. Pour through a fine sieve. Allow to cool completely, then churn in an ice-cream machine. Freeze until required.