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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 ½ 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 ¾ 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!
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Raspberry Double Chocolate Sorbet with Stout
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!
Ingredients
- 1 ½ cups water
- 1 ½ cups sugar
- ¾ cup cocoa
- ¼ teaspoon fine sea salt (I like Himalayan pink)
- 3.5 ounces 70% dark chocolate, chopped (see notes)
- 6 ounces fresh raspberries
- ½ cup water
- ¾ cup stout, (see notes)
Instructions
- 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!
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
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
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 225
Gina R says
I am not much of a dessert person. but, I must say that this recipe has my intrigued. I have never heard of stout being incorporated into sorbet.
Tamara says
Actually Gina, I don't eat many desserts either. That means the ones I make have to be worth the calories 😉 The stout really does work well with the chocolate and raspberries. My husband and I actually made a raspberry stout years ago, so I was pretty confident going in. Thanks for your comment!
Mark, CompassandFork says
oh wow. This looks divine. Raspberry, chocolate and stout are surely a match made in heaven.
Tamara says
Thanks Mark! They do play really well together 😉
Cindy says
Ha, you are smart to use stout leftovers. I was thinking the same thing and trying to figure out how to combine chocolate and caramel. I love this combo, it is so decadent and rich. "All friends are welcome with chocolate and stout!"
Tamara says
I'll make a batch, and we'll share it! I wish 😉
Lynn | The Road to Honey says
It seems like you and I have something in common Tamara. . .leftover stout from Saint Patrick's Day!!!! I'm absolutely in love with what you did with it. I mean. . .you can never go wrong when you pair chocolate and raspberries (I'm getting ready to do that myself today) and I bet the stout adds a nice little unexpected zip to the ice cream.
Tamara says
Haha! Yay for creative ways to use leftovers, right? I can't wait to see what you do with chocolate and raspberries Lynn! Your sweets make me swoon 🙂
Sonal says
Completely in love with it!
Tamara says
Thanks Sonal! It's pretty tasty 🙂