Sorbets have for so long been seen as the lighter cousin to ice cream, the latter being the full-on heavyweight. A real, handmade sorbet is a real thing of beauty. Made carefully and with the right, imposing flavors, sorbet can knock spots off an ice cream.
One of the failings of sorbet is generally to do with flavor. What you choose needs to have punch as there is little else (save for the sugar) to give the sorbet its power. In the top 5 sorbets below, note that each major constituent is weighty in its right,
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This sorbet is for the grown-ups only. Here in the recipe, fresh raspberry puree is partnered with a touch of Framboise brandy making this sorbet extra special. Alcohol can prevent a sorbet from freezing if too much is used so always approach with caution; a splash is all you need to create flavor.
For an indulgent treat, add a drizzle of chocolate sauce to the dish before serving.
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Dark Chocolate Sorbet
Here is the powerhouse of both color and flavor in the sorbet family. The darker the chocolate you use, the stronger and more impactful the sorbet will be. Look for chocolate with a high percentage of cocoa, though you may find that children do not like the bitter flavors.
Premium dark chocolate beautifully accents this sorbet recipe's light texture. It is the classic accompaniment to an elegant dinner party.
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