• 2 gelatin sheets
  • 2 cups (500 g) water
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 ml) honey
  • 5.3 oz (150 g) finely chopped white chocolate
  • ½ cup (150 ml) milk

Berries and lemon balm (a lemony herb in the mint family) to garnish, optional Soak the gelatin sheets in plenty of cold water. Boil the water, sugar, and honey. Remove the pan from the heat and add the finely chopped chocolate. Let it sit for 5 minutes. Add the gelatin and stir.

Allow to cool. Once cooled, add the milk to the sorbet mixture and pour into an ice cream maker. Let freeze for 40 minutes. Decorate with fresh berries and lemon balm (optional).