This Homemade Raspberry Chocolate Chip Sorbet Recipe makes a fresh sorbet dessert with raspberries, chocolate, lemon and (optional) wine combined to take your taste buds for a ride!
If you do not have an Ice Cream Maker,
3 cups frozen unsweetened, thawed (including juice)
1 1/2 cups water
1/2 cup superfine sugar
2 tbsp. Merlot wine, optional
2 tbsp. light corn syrup
2 tsp. grated lemon zest
1/3 cup miniature semisweet chocolate chips
In a food processor fitted with a metal blade, combine the thawed raspberries and water. Process until smooth. Strain mixture into a bowl, discarding seeds.
Pour mixture into ice cream maker and process according to manufacturer's instructions.
When sorbet is thick and almost frozen, add chocolate chips.
Continue freezing until very thick and frozen.
Serve the sorbet immediately or freeze in an *airtight container.
SORBET MAKING TIP:
Sorbet tends to get hard and icy when stored for too long.
It is always best served the day it is made.
It can, however, be stored for several days in an airtight container.
Be sure to store the sorbet with a piece of plastic wrap pressed onto its surface area to prevent the formation of ice crystals temporarily.
Let the sorbet stand at room temperature until soft enough to scoop.