1/2 cup Natvia 1/2 cup cacao powder 2 tablespoon golden syrup 1L (4 cups) water 1 cinnamon stick

Place Natvia, cacao and golden syrup in a medium saucepan. Gradually stir in the water until smooth. Add the cinnamon stick and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes. Transfer the syrup to a large heatproof bowl and set aside for 30 minutes or until cooled to room temperature. Remove the cinnamon stick and discard. Transfer the syrup to a 1.5L (6-cup) airtight container. Cover and freeze for 6-8 hours or until set. Remove the sorbet from the freezer and use a metal spoon to roughly break it up. Quickly transfer to the bowl of a food processor and process to a soft icy texture. (Don’t over process or the sorbet will begin to melt). Quickly transfer the sorbet back to the container. Cover and freeze for a further 4 hours or until completely frozen. Serve in small scoops. Tips and Tricks This sorbet will keep in the fridge for 2-3 weeks. Chill the serving dishes and serve the sorbet with fresh berries or a plain sweet biscuit.