Blueberry Chocolate Espresso Sorbet

Berries and chocolate have long been an amazing combination (hello chocolate-covered strawberries!), and the combo is no less awesome when turned into a smooth and cool sorbet.
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 just works!

A bit of vodka in the recipe will keep the sorbet lovely and scoopable, but if you prefer, you can absolute skip it (though it will then be a bit harder to scoop after the first day).

I love pairing this with rich dark chocolate brownies and a handful of fresh blueberries on top.


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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.

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