Blackberry and dark chocolate sorbet


Serves 4

  • 500 g blackberries + extra for the topping
  • 300 g water
  • 200 g sugar
  • 100 g dark chocolate drops


Blend the blackberries and strain. Add the sugar and water and blitz again with the blender until you have obtained a smooth cream. Pour the mixture into a 23×11 cm loaf tin, alternating layers of blackberry cream with the chocolate drops.

Place in the freezer for 6 hours, stirring from time to time to break up the ice crystals.

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