Sorbet Trio Recipe

Make simple syrup

Combine 1 cup water and 3 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1 teaspoon corn syrup and a pinch of salt. Cool to room temperature.

If using frozen raspberries, thaw slightly. Place raspberries in a blender or food processor and puree until smooth.

Press the raspberry purée through a fine-mesh sieve into a bowl to remove seeds, using the back of a spoon. You should have about 2 to 2 1/2 cups of seedless purée.

Stir the cooled simple syrup and 2 tablespoons fresh lemon juice into the raspberry purée until fully combined. Taste and adjust sweetness or acid if needed.

Chill the mixture in the refrigerator until cold, about 30–45 minutes. Freeze in an ice cream maker according to manufacturer instructions until soft-set (usually 20–30 minutes).

Transfer sorbet to a shallow airtight container, press a piece of plastic wrap directly on the surface to minimize ice crystals, cover, and freeze until firm, at least 2 hours.

Whisk together 1 cup unsweetened cocoa powder and 3 tablespoons sugar in a medium saucepan to remove lumps.

Add 1 1/4 cups water and place over medium heat. Whisk constantly until the mixture is smooth and just begins to steam; bring to a gentle simmer for 1 minute to bloom the cocoa and dissolve sugar.

Remove from heat and add the 3 ounces finely chopped dark chocolate. Let sit 1 minute, then whisk until the chocolate is fully melted and the mixture is homogeneous. Stir in 2 teaspoons corn syrup, 1/2 teaspoon vanilla extract, and a pinch of salt.

Taste and adjust sweetness; if you prefer a deeper chocolate intensity add an extra teaspoon sugar or a teaspoon of espresso powder (optional). Chill the base thoroughly in the refrigerator until cold, about 45–60 minutes.

Freeze the chilled chocolate mixture in your ice cream maker per manufacturer instructions until a soft, scoopable consistency is reached (about 25–30 minutes).

Transfer to a shallow airtight container, press plastic wrap on the surface, seal, and freeze until firm, at least 2 hours. Before serving, let the sorbet sit at room temperature 5–7 minutes to soften slightly; garnish with grated dark chocolate if desired.

Make a lemon simple syrup: combine 1 cup water and 1 cup sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1 teaspoon corn syrup and a pinch of salt. Cool to room temperature.

Stir the cooled syrup together with 1 cup fresh lemon juice and 1 tablespoon lemon zest in a bowl. Taste and adjust: add more sugar syrup for sweetness or more lemon juice for brightness.

Chill the lemon mixture thoroughly in the refrigerator until cold, about 30–45 minutes.

Freeze in an ice cream maker according to manufacturer instructions until soft-set (about 20–30 minutes).

Transfer to a shallow airtight container, press plastic wrap directly on the surface, cover, and freeze until firm, at least 2 hours. Before serving allow to sit 3–5 minutes at room temperature for easy scooping.

Scoop sorbets into chilled serving bowls or a long plate as a trio: one scoop each of Raspberry, Chocolate, and Lemon. Use an ice cream scoop warmed in hot water and wiped dry between scoops for clean presentation.

Garnish the raspberry scoop with a few fresh raspberries and a mint leaf, the chocolate scoop with a sprinkle of grated dark chocolate, and the lemon scoop with a small twist of lemon zest. Serve immediately.

Leftovers: store in the freezer in airtight containers for up to 2 weeks. To refresh texture, let sit at room temperature 5–10 minutes before scooping.