Raaaaaspberry sorbet. The kind you find in a secondhand store. For me, raspberries are about as good as berries get. I rank them at the very berry top, the pinnacle of berry perfection. So, of course, my first use of my ice cream maker this season had to be raspberry. Their vibrant fruity flavor is the star here, and they’re so sweet on their own that this recipe doesn’t need much added sugar. Which is exactly how I like it. I mean, if you add minimal sugar, that gives you free rein to add all the chocolate chunks you want!
2 cups water
3/4 cup granulated sugar (or substitute half a cup agave nectar if you want to skip a step, see below)
1 lb. (about 4 cups) raspberries (I used fresh, but frozen will work, too)
1 1/2 tbsp lemon juice
1 tsp vanilla extract
3/4 cup chocolate, chopped (I used milk chocolate chips. Dark chocolate would also be a great decision.)
If you’re using sugar and not agave nectar, start by combining the water and sugar in a saucepan over high heat. Bring to a boil, then turn down and simmer for 5 minutes. In a food processor or blender, blitz the raspberries, lemon juice, and vanilla. Pour mixture through a mesh strainer into a large bowl. Stir in the sugar syrup or the agave nctar and refrigerate at least 30 minutes (the longer the better).
When the mixture has cooled, churn it according to your ice cream maker’s instructions. I didn’t actually keep track of how long I churned the sorbet for – it was less than one full episode of LOST…around 25 minutes, probably.
When the sorbet is thick and churned, it will have a “soft serve” consistency. Pour it into the container you’ll be freezing it in, and stir in the chocolate chunks. Freeze a few hours or overnight.
When your sorbet is set and frozen, it’s ready to go! Scoop it into pretty cups and tell yourself “This is fruit, it’s fine to have seconds.”