1 cup fresh lemon juice (about 4–5 lemons)
1 tablespoon lemon zest
3/4 cup sugar (adjust to taste)
1 cup water
1/4 cup fresh mint leaves, finely chopped
50g Bournville dark chocolate, shaved or finely grated
Combine sugar and water in a pan and heat up. Once sugar is dissolved, remove from heat and stir in lemon zest and chopped mint. Let cool.
Once cooled, stir in lemon juice. Strain the mixture.
Pour the mixture into a shallow container. Freeze for 1 hour. Once frozen, stir to break the crystals and repeat this process every 30 minutes of freezing and stirring until sorbet is fluffy.
Once sorbet is semi firm, fold in Bournville chocolate shavings. Freeze for an hour then scoop into bowls to serve.