Announcing Raspberry and Ginger: Two New Classics

09 August 2013 Drew Zandonella-Stannard

After a very heated voting process on our Facebook page, today we announced the addition of two new bars that will be joining our Classic lineup in 2014. We’re excited to launch spicy and sweet candied ginger and deliciously fruity raspberry in January! To tide you over until then, we’ve got a summer recipe that combines these two unique flavors in one cool treat.

Our two-toned sorbet pops are completely vegan and utterly delicious, not to mention gorgeous! The absence of dairy allows the pure flavors of the ingredients to shine, so be sure to use the best raspberries and freshest ginger you can get your hands on.

Note: If you don't have popsicle forms, you can use paper cups as molds. Or, simply freeze the sorbet in containers and scoop into bowls for serving.

Amazing Chocolate-Raspberry-Ginger Sorbet Pops

First, make the raspberry-ginger sorbet:

  • 3/4 lb raspberries, fresh or frozen (if frozen, thaw before using)
  • 3/4 cup + 2 tbs sugar
  • 3/4 cup + 2 tbs water
  • 2-inch long piece of ginger, peeled and finely chopped

Process the raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds. You should be left with about 2 cups of raspberry puree. Set aside.

Combine the sugar and water in a saucepan and place over medium-low heat, stirring occasionally to dissolve the sugar. Once the sugar is completely dissolved, add the ginger and bring the mixture up to a simmer. Then turn off the heat, cover the pan, and allow the mixture to sit for about 30 minutes. Strain to remove the ginger. Take the strained syrup and mix it with the raspberry puree. Chill until thoroughly cold.

Churn in an ice cream maker until thickened but still pourable, then transfer to popsicle molds, filling halfway (you will have some extra sorbet. Return it to the ice cream maker to finish churning and store in your freezer). Place the pops in freezer while you make the chocolate sorbet.

For the chocolate sorbet:

(Adapted from David Lebovitz)

  • 1/4 cup + 2 tbs fair trade cocoa powder
  • 1 cup + 2 tbs. water 1/2 cup sugar
  • Pinch salt
  • 1 3 oz Theo 70% Dark Chocolate bar, chopped
  • 1/4 tsp vanilla extract

In a small saucepan, whisk together the cocoa powder, water, sugar, and salt. Bring to a boil and boil for 45 seconds, whisking constantly. Remove from the heat and add the chopped chocolate and the vanilla. Cool slightly. Transfer to a blender and blend for about 15 seconds. Chill thoroughly, then churn in an ice cream maker until thick but pourable. Fill the popsicle molds the rest of the way and insert sticks. Return to the freezer to set, 4-6 hours.

 

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