Picture of Boysenberry Chocolate Sorbet
Bitter, sweet, and the color of port. This dairy-free dessert has it all.

I borrowed the infamous two-ingredient chocolate chantilly technique described by The Kitchn as "the best chocolate mousse ever". How can you improve what's already the best? Stir in the strained pulp of 4 cups of fresh picked boysenberries.

This sorbet is tart from the berries, creamy from the whipped dark chocolate, and freezes up quickly. 

Boysenberry Chocolate Sorbet
serves 8

300 g. dark chocolate (70% or greater)
1 cup water + 1/3 cup water
4 cups densely packed boysenberries

double boiler or two pots
an additional pot or kettle
hand held or electric mixer
pre-frozen ice cream canister

1. Put your standing mixer's bowl or a large, high sided mixing bowl in the freezer. Set up a double boiler and turn the heat to medium. In a separate pot or kettle, bring water to a boil.

2. While you wait for water to boil, combine the 1/3 cup of water and the boysenberries in the blender. Push the puree option and blend for 5 minutes. When finished, strain through a fine sieve into a large bowl. You'll be left with only seeds.

3. When the double boiler is ready, add the 300 g of dark chocolate and 1 cup of boiling water from the kettle or pot. Stir until smooth and melted together.

4. Pour the melted chocolate into your standing mixer's bowl, or a large bowl with high sides. Whisk on high with an electric or hand held mixer for 5 minutes, until thick and aerated.

5. Gently fold in the strained boysenberry pulp. When just mixed, add to the pre-frozen ice cream canister. Put back into the freezer for thirty minutes.

6. Break any ice chunks, and process until smooth. Allow to firm up for two to three hours, then scoop and serve.

danlynne072 years ago
this looks so good
Popopopper3 years ago
What's a boysenberry?
garnishrecipes (author)  Popopopper3 years ago
A boysenberry, according to Wikipedia, is a cross between three berries: a loganberry, a raspberry, and a blackberry.

Boysenberries are a large, tart, deep red berry. At their ripest, they are a deep, dark red-black with fairly sweet juice.

We pick them every year in the Monterrey Bay area of California.
oops I replied twice
garnishrecipes (author)  Popopopper3 years ago
No worries. If you don't have boysenberries near you, try half blackberry and half raspberry.
garnishrecipes (author) 3 years ago
Thank you both. :)
bajablue3 years ago
And here I thought I was too old to wear a bib! ;-P~
sunshiine3 years ago
This looks amazingly delicious! Thanks for sharing. Makes me want to walk to town to get what I need. Well, maybe not today! Have a great day!