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Ingredients
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Mixed Berry Sorbetto
Chocolate Sorbetto
Coconut Sorbetto
Method
Mixed Berry Sorbetto
- 1
Make simple syrup
Combine 1 cup sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat. Cool to room temperature.
- 2
Process berries
Place the frozen mixed berries in a blender or food processor. Add the cooled simple syrup, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest (if using), and a pinch of salt. Purée until completely smooth.
- 3
Strain (optional)
For an ultra-smooth sorbet, press the purée through a fine-mesh sieve into a bowl, discarding seeds and coarse bits. If you prefer texture, skip this step.
- 4
Chill
Cover the berry purée and chill in the refrigerator until very cold, at least 1 hour (or up to overnight). Chilling improves texture when churning.
- 5
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
- 6
Chocolate Sorbetto
- 7
Make chocolate syrup base
In a small saucepan whisk together 3 tablespoons unsweetened cocoa powder, 1 cup sugar, and 1.25 cups water. Heat over medium, whisking until sugar and cocoa dissolve and mixture is hot but not boiling, about 3–4 minutes.
- 8
Melt chocolate & combine
Remove from heat and whisk in the 2 ounces finely chopped dark chocolate and 2 tablespoons hot espresso or coffee until the chocolate is fully melted and the mixture is smooth. Stir in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust sweetness if needed.
- 9
Cool
Let the chocolate base cool to room temperature, then chill in the refrigerator until thoroughly cold, at least 1 hour.
- 10
Churn
Churn the chilled chocolate base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–30 minutes.
- 11
Coconut Sorbetto
- 12
Toast coconut (optional)
If you prefer a toasty coconut flavor, spread 1 cup shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until golden. Cool completely.
- 13
Make coconut base
In a bowl whisk together 2 cups full-fat canned coconut milk, 2 tablespoons sugar, 1/2 cup water, 1 tablespoon fresh lime juice, 1/2 teaspoon vanilla extract, and a pinch of salt until sugar dissolves. Stir in the toasted (or untoasted) shredded coconut.
- 14
Chill
Cover and refrigerate the coconut mixture until thoroughly cold, at least 1 hour.
- 15
Churn
Churn the chilled coconut mixture in an ice cream maker until it thickens to a soft-scoop consistency, about 20–30 minutes. The shredded coconut will remain distributed for texture.
- 16