Blackberry Cocoa Sorbet Based on Martha Stewart’s Blackberry Cocoa Sorbet This was fantastic. I decided it was a perfect use for this rare red Dutch process cocoa that was an impulse buy on a particularly harrowing grocery shopping expedition.
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. Refrigerate for at least 6 hours, then churn the mixture according to your ice cream maker’s instructions.
1 ¼ cups organic cane sugar 1 cup water 2 tablespoons E. Guittard Cocoa Rouge (unsweetened rare red Dutch process cocoa) 1 ½ pounds blackberries, rinsed 1 tablespoon fresh lemon juice