Chocolate Raspberry Sorbet

Posted by Vanessa in Cooking, July 21, 2010

My favorite truffle is raspberry cream covered in dark chocolate. Oh my word. Indulgingly delightful. And when I saw a recipe for bittersweet chocolate-cherry sorbet in a magazine recently, my mind went straight to raspberry, then those truffles, and then to my new ice cream maker that’s calling out to be used.

The next day I was eating this amazing Chocolate Raspberry Sorbet, and my tastebuds were very, very pleased with me. My teeth wished I would have strained out the raspberry seeds before freezing, but I guess that’s the good thing for you. You get to benefit from my mistakes.

If you’re wishing I would have stuck with the chocolate-cherry combo, just substitute cherry jam for the raspberry preserves, one to one. What an easy recipe with pine results.

Chocolate Raspberry Sorbet

recipe adapted from Cooking Light magazine, June 2010 edition
  • Ready in 0 Minute.
  • Makes: 7 Servings
  • 3/4 cup raspberry preserves
  • 1/2 cup cocoa powder
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 2 cups water
  • Combine raspberry preserves, cocoa, sugar and salt in a heavy medium saucepan, stirring with a whisk. Gradually whisk in 2 cups water. Bring mixture to a boil, stirring well. If desired, pour mixture through a fine mesh strainer to remove raspberry seeds from mixture. Cool to room temperature; cover and chill overnight.
  • Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice cream machine; freeze according to manufacturer\'s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

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