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.
- Yield: Makes 1 quart
Source: Martha Stewart Weddings, Fall 2011
- 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
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.
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.