Ingrédients pour Chocolate Raspberry Sorbet
- Frozen Raspberries
- 1 cup granulated sugar
- 1/4 cup honey
- 2 cups water
- Dutch Process Cocoa
- Semisweet Chocolate
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Comment préparer Chocolate Raspberry Sorbet
- Gently push 2 cups of raspberries through a fine-mesh sieve to remove seeds, reserving the puree.
- Set the raspberry puree aside.
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup honey, and 2 cups water.
- Over medium heat, bring the mixture to a boil, stirring constantly until the sugar is completely dissolved.
- Remove from heat and whisk in 1/2 cup unsweetened cocoa powder until smooth.
- Remove from heat and whisk in 4 ounces of finely chopped dark chocolate until melted and incorporated.
- Stir in the reserved raspberry puree.
- Chill the mixture in the refrigerator for at least 30 minutes to allow it to cool completely.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
162g
Fat
9g
Carbs
15g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Desserts Fruit Easy Dinner Party Kosher Low Fat Vegetarian Frozen Desserts Chocolate Freezer Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Berries Raspberries Equipment
