Ingredients for 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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How to Make 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