Chocolate Sorbet with Raspberry Sauce Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Desserts

Other Desserts

Chocolate Sorbet with Raspberry Sauce

Submit a recipe photo

Ingredients:
2 cups water
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
2/3 cup semisweet chocolate chips

Ingredients for Raspberry Sauce:

2 cups fresh raspberries, divided
1 Tbs. powdered sugar
1 or 2 drops of lemon juice
1 Tbs. water

Directions:
Put the water and granulated sugar in a saucepan and heat gently, stirring to dissolve the sugar, then bring to the boil without further stirring. Remove saucepan from the heat, add the cocoa and chocolate and whisk to blend completely.

Return saucepan to the heat and bring to the boil. As soon as it boils, remove from heat and cool the pan in a bath of cold or iced water for 10 minutes or more until the mixture has cooled thoroughly.

Pour the mixture into an ice cream machine, follow manufacturer´s instructions and freeze the result overnight. If you don´t have an ice-cream machine, pour mixture into a shallow pan and freeze 3 hours or until firm. Scoop into a small mixer bowl and beat with an electric mixer a minute or more until it is smooth. Freeze in a shallow pan for another 3 hours, and repeat beating and freezing once or twice more before freezing overnight.

Preparation for the Sauce:

Set aside a few raspberries. Combine the remaining raspberries, powdered sugar, lemon juice and water in a food processor until smooth. Strain to remove the seeds.

Divide sauce among chilled plates and scoop sorbet onto sauce. Garnish each plate with raspberries and serve.

Serves: 6