Chocolate Hazelnut Sorbet

Ingredients:
- 2 cups hot water
- 6 decaf chocolate hazelnut tea bags
- 1/2 cup chocolate syrup
- 2 teaspoons instant espresso (recommended: Medaglia D'oro)
- 2 tablespoons hazelnut liqueur (recommended: Frangelico)
- Fresh raspberries, for garnish

Directions:
- Freeze bowl of ice cream maker overnight before use.
- In a small pot, boil water over high heat.
- Add tea bags and steep for 5 minutes.
- Remove bags from pot and discard.
- Add remaining ingredients and stir to combine.
- Remove from heat and transfer to a large bowl to cool to room temperature.
- Cover and place in refrigerator until chilled, about 1 hour.
- Remove ice cream bowl from freezer and secure in ice cream maker.
- Pour chocolate hazelnut mixture into bowl and start ice cream maker.
- Sorbet is finished when frozen.
- Serve garnished with fresh raspberries.