Ruby Chocolate Sorbet
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a ruby chocolate sorbet recipe that I absolutely love sharing with friends. This jewel toned dessert comes together in just 45 minutes from start to finish, making it surprisingly simple for something so elegant. Ruby chocolate brings a naturally fruity flavor that feels indulgent, while the lemon juice adds brightness and vitamin C to boost your immune system. The best part? You don't need any special equipment or expensive ingredients, just a blender and pantry staples. Fresh mint gives it a lovely finishing touch that makes everyone think you spent hours in the kitchen.
Ella x
Ingredients
- 400 gruby chocolate
- 600 ggranulated sugar
- 800 mlwater
- 60 mllemon juice
- 6 gsalt
- 20 gunsalted butter
- 100 gruby chocolate chips
- 8 gfresh mint leaves
Detail level
Instructions
- 1
In a medium saucepan, combine the sugar and 400ml of water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer for precise temperature control.
- 2
Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: Monitor the temperature closely to avoid burning.
- 3
Remove the saucepan from the heat and stir in the lemon juice, salt, and butter until the butter has melted.
Tip: Be patient, as this step may take a few minutes.
- 4
Let the mixture cool slightly, then stir in the ruby chocolate chips until melted and smooth.
Tip: Use a whisk or spatula for best results.
- 5
Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
Tip: Chilling will help the sorbet to set properly.
- 6
Just before serving, stir in the fresh mint leaves.
Tip: Add a few leaves to each serving for garnish, if desired.
- 7
Pour the sorbet into an airtight container and freeze for at least 2 hours to set.
Tip: Serve immediately, or scoop into individual portions and freeze for up to 3 months.
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