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.
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