Luscious dark chocolate, fresh raspberry purée, and just a bit of full-bodied Guinness is sure to please the palate of chocolate lovers… Raspberry Chocolate Sorbet with Guinness is vegan, dairy-free, and oh-so-delicious!
There is nothing better than a friend, unless it is a friend with chocolate.~~ Linda Grayson
👩🏻🍳 Tamara Talks – Recipe Inspiration
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. 😆
📋 Ingredients You’ll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- sugar – Plain white sugar is fine.
- cocoa – Use a good quality 100% unsweetened cocoa like this Guittard cocoa.
- salt – Use a fine salt. I love fine Himalayan pink salt for this.
- chocolate – You’ll need a melting dark chocolate. You can use a dark chocolate bar, but my favorite is Guittard 74% Chocolate Wafers. You get to skip the step of breaking up the chocolate, it melts easily, and the dark chocolate flavor is outstanding.
- raspberries – Of course fresh is best, but you can substitute frozen raspberries.
- Guinness – As I mentioned, Guinness isn’t a beer that I typically drink (it’s fine, but not amazing!), but it works well in this sorbet recipe, and it doesn’t have any strong flavors that compete with the raspberry and dark chocolate. It does complement them both.
🔪 How to Make Guinness Chocolate Sorbet
- 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!
To prevent ice crystals from forming on ice cream, place a piece of waxed paper or plastic wrap directly on the surface. Press it firmly onto the ice cream so that it forms a tight seal. Cover with the lid and return to the freezer.
I use Guittard 100% unsweetened cocoa, and Guittard 74% Dark Chocolate 3.5 ounce bar. I’m looking for a very dark chocolate flavor. Feel free to play around with the chocolate…
If you don’t want to buy (or can’t get) Guinness, I would stick with a plain stout (not a milk or oatmeal stout), but the brand is not important. You don’t want a stout with competing flavors like coffee, vanilla, etc. You can use a brown ale or a porter as well.
There are gluten free beer options available if you’re gluten free!
Opened ice cream that has been kept constantly frozen at 0°F will maintain best quality for about 2 to 4 months in the freezer. To maximize the shelf life of ice cream, place plastic wrap over the surface of the exposed ice cream before closing the package; this will minimize the formation of ice crystals and prevent the loss of texture.
🧂 Useful Stuff
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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, my Vegan Passionfruit Ice Cream, or my Mulled Red Wine and Plum Sorbet. Until next time,
Raspberry Chocolate Sorbet with Guinness
- 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.
- 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).
- Combine raspberries and water in a blender or food processor. Pulse until liquefied.
- Pour through a fine mesh sieve. If the sieve becomes too clogged with seeds, scrape away the seeds before continuing.
- Add the raspberry puree and the stout to the chocolate mixture.
- Freeze according to manufacturer’s instructions. Scoop and enjoy!
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.