Visit marthastewart.com | wholeliving.com

Martha Stewart Weddings

Blackberry-Cocoa Sorbet Recipe

    View Gallery
    1 of 1

    We Also Love

    Blackberry-cocoa sorbet is light and refreshing, no matter when you serve it. Cool off your crowd after outdoor vows with mini scoops presented in tiny cones or Chinese soup spoons. Or dish it out for dessert alongside shortbread cookies flavored with green tea, for a subtle sweetness that balances the tangy berries.
    Martha Stewart Weddings, Fall 2011
    • Yield Makes 1 quart
    Add to Shopping List

    Ingredients

    • 1 1/4 cups sugar
    • 1 cup water
    • 2 tablespoons Dutch-process cocoa powder
    • 1 1/2 pounds blackberries, rinsed
    • 1 tablespoon fresh lemon juice

    Directions

    1. Bring sugar and the water to a simmer in a small pan, stirring. Remove from heat; whisk in cocoa. Transfer syrup to metal bowl; chill, about 40 minutes.

    2. Puree berries, lemon juice, and syrup in blender in 2 batches until smooth. Strain through a fine sieve, discarding seeds. Freeze in an ice-cream maker following manufacturer's instructions. Transfer to another container, cover with plastic wrap, and freeze fully.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!