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Ingredients
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Main Ingredients
Chocolate Coating
Method
Making the Sorbet
Prepare Raspberry Mixture
In a blender, combine the fresh raspberries, granulated sugar, lemon juice, and water. Blend until smooth.
Strain the Mixture
Strain the raspberry mixture through a fine mesh sieve into a bowl to remove the seeds.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours until well chilled.
Freeze the Sorbet
Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer to a container and freeze for at least 4 hours to firm up.
Preparing the Chocolate Coating
Melt the Chocolate
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Dip the Sorbet
Using a scoop, form balls of the frozen raspberry sorbet and dip each ball into the melted chocolate, allowing excess chocolate to drip off.
Set the Coated Sorbet
Place the chocolate-dipped sorbet balls on a parchment-lined baking sheet and freeze for an additional 30 minutes until the chocolate is set.