Chocolate Sorbet

1. 1

   Combine all ingredients except the rum and raspberries in a saucepan. Turn the heat to medium, and stir until the sugar dissolves.

2. 2

   Remove from the heat, and stir in the rum. Cover and chill the mixture at least 4 hours, or until very cold.

3. 3

   Pour the mixture in an ice cream maker and churn according to your manufacturer's instructions.

4. 4

   Place the fresh-churned ice cream in a freezer-safe container, and freeze until firm, about 2 hours.

5. 5

   Just before scooping and serving, smash in the fresh raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.