Luscious dark chocolate, fresh raspberry purée, and just a bit of full-bodied stout is sure to please the palate of chocolate lovers… Raspberry Double Chocolate Sorbet with Stout is dairy-free, and oh-so-delicious!

There is nothing better than a friend, unless it is a friend with chocolate.

~~ Linda Grayson

Do you love chocolate? Dark, milk, white? I LOVE dark chocolate, and typically walk away from the others… I went with double chocolate in my Raspberry Double Chocolate Sorbet with Stout – cocoa powder and a 70% dark chocolate bar. Mmmm. This sorbet is for my dark chocolate loving friends!

Back in early March when I tested and posted Pressure Cooker Irish Stew for St. Patrick’s Day, I contemplated the possible uses for the remaining couple of beers in the 6-pack of Guinness Irish Stout I’d purchased for the recipe. It’s not a beer I love to drink, and given my tendency to “count the cost” of consuming alcohol, I let it sit in the fridge for a few weeks.

Several years ago, my family introduced me to ice cream floats made with Young’s Double Chocolate Stout. I seized upon this flavor combination in deciding how best to use those remaining bottles of stout… Chocolate and stout are an obvious pairing to me, but I was looking for a little more complexity. Raspberries work so well with chocolate, but I was a bit tentative on the chocolate/raspberry/stout combination.  😆

Making Double Chocolate Raspberry Sorbet with Stout

Make a simple chocolate syrup with water, cocoa, sugar, and sea salt. Add a bar of dark chocolate (chopped) to the hot syrup, and allow it to cool completely. Purée 6 ounces of raspberries with 1/2 cup of water, then strained them through a fine mesh sieve.

Combine the completely cooled chocolate with the raspberry purée and the stout. Chill well, and then freeze. It really is that simple!

As I’ve mentioned before, the alcohol improves the scoop-ability of the sorbet and adds luscious flavor and complexity (when done right!)… It’s 3/4 cup in 6-8 servings – not enough to “feel” it. 😉 So, what are you waiting for? You love easy, delicious, chocolate desserts? Give it a try!

You don’t love chocolate? (Can this be?) I’ve got you covered… Try my Blushing Apricot Sorbet with Fresh Thai Basil, or my Mulled Red Wine and Plum Sorbet. Until next time,

Recommended Kitchen and Pantry Items:

• An electric Ice Cream Maker – reliable, small (won’t take a huge amount of storage space), and perfect for quick desserts!
• A Fine Mesh Strainer – do you want seeds in your sorbet? I don’t.  🙂
• 70% Dark Chocolate Bar – for the dark chocolate lover!
• 2 Ounce Ice Cream Scoop – heat conductive fluid inside the handle makes scooping easier!
• Insulated Ice Cream Tub – handles freezing conditions to store your homemade frozen confections!
• Ghirardelli Unsweetened Cocoa – This is what I use, and I love it!

Disclaimer: If you purchase from Amazon through my website, I may receive a small compensation. This helps to offset the costs of my blog.  🙂

Raspberry Double Chocolate Sorbet with Stout

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Luscious dark chocolate, fresh raspberry purée, and just a bit of full-bodied stout is sure to please the palate of chocolate lovers... Raspberry Double Chocolate Sorbet with Stout is dairy-free, and oh-so-delicious!

Print

Ingredients

• 1 1/2 cups water
• 1 1/2 cups sugar
• 3/4 cup cocoa
• 1/4 teaspoon fine sea salt (I like Himalayan pink)
• 3.5 ounces 70% dark chocolate, chopped (see notes)
• 6 ounces fresh raspberries
• 1/2 cup water
• 3/4 cup stout, (see notes)

Instructions

1. To a sauce pan over medium heat, add water, sugar, cocoa, and sea salt. Whisk until the ingredients simmer and make a smooth chocolate syrup.
2. Add the chopped chocolate bar. Stir until the chocolate bar is completely incorporated and mixture is smooth. Cool in the refrigerator (or freezer if you're in a hurry and keep track of it).
3. Combine raspberries and water in a blender or food processor. Pulse until liquefied.
4. Pour through a fine mesh sieve. If the sieve becomes too clogged with seeds, scrape away the seeds before continuing.
5. Add the raspberry puree and the stout to the chocolate mixture.
6. Freeze according to manufacturer's instructions. Scoop and enjoy!

Notes

I use Ghirardelli 100% unsweetened cocoa, and Green and Black's Organic 70% Dark Chocolate 3.5 ounce bar. I'm looking for a very dark chocolate flavor. Feel free to play around with the chocolate...

I used Guinness Stout because I was using some that had been in my refrigerator for awhile. I would stick with a plain stout (not a milk or oatmeal stout), but the brand is not important. There are gluten free beer options available if you're gluten free!

My husband and I consider a serving to be 2 rounded scoops (not 3 as shown for benefit of a pretty photo). I cannot provide a range of servings with my recipe plugin, but I would say 6 to 8 is reasonable.

Times vary according to your specific freezer, and how cold you get the mixture before it goes in.

Macronutrients (approximate from MyFitnessPal.com): 225 calories; 1 g protein; 5 g fat; 45 g carbohydrates.

Recommended Products

• 
  Mr. Freeze EIM-550 Maxi-Matic 1.5 Quart Ice Cream Maker with Compressor, White/Chrome
• 
  Tovolo Glide-A-Scoop, Non-Slip Base, Insulated Ice Cream Tub, 2.5 Quart, White
• 
  SUMO Stainless Steel Ice Cream Scoop: Spade Easily Scoops Any Ice Cream with No-Slip Rubber Handle – Ergonomic Cookie Dough & Icecream Scoop – Dishwasher Safe Commercial Ice Cream Scooper, Green

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Nutrition Information:

Yield: 8
Amount Per Serving:Calories: 225