This Blueberry Chocolate Espresso Sorbet is the ultimate summer treat, with a killer combination of bright berries, rich cocoa, and just a hint of jolt from espresso.
I know you might think espresso seems like a weird addition, but trust me...it just works!
I love pairing this with rich dark chocolate brownies and a handful of fresh blueberries on top.
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!
Blueberry Chocolate Espresso Sorbet
1 pint blueberries
1/2 cup water
2 1/2 cups espresso
1 cup granulated sugar
1/3 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1 ripe banana
1 teaspoon vanilla extract
1 tablespoon vodka
1/2 teaspoon kosher salt
Combine the blueberries and 1/2 cup water over medium heat. Let simmer until the berries burst and become syrupy (about 5 minutes). Remove from heat and let cool.
In a separate saucepan, combine the espresso, sugar, cocoa powder, and chocolate chips. Let simmer, stirring occasionally until sugar and chocolate are melted.
Pour coffee mixture into a blender with banana, vanilla, vodka, and salt, and puree until very smooth. Cover, and chill at least 4 hours or overnight until very cold.
Pour chilled mixture into your ice cream maker, and churn as directed. 5 minutes before end of churn, add the cooked blueberries. Transfer to a container, cover, and freeze at least 4-6 hours until set.