Pomegranate-blueberry sorbet: recette 5

I grew up eating these Powerberry chocolate candies, and they were really addictive. These tiny, concentrated jellies made from pomegranate, blueberry, and acai juice, coated in dark chocolate. I could go through a bag while studying for school. The experience of eating them made me happy, and I still remember using them in desserts all the time because the flavors were all very complimentary to most desserts.

The combination of fruits in this sorbet base is reminiscent of those power berries I would eat as a kid. I also included a vegan dark chocolate cone recipe, because I don’t want to just to serve just the sorbet and be called boring or basic by just sharing a sorbet recipe and nothing more than that.

Sorbet base:
1 cup pomegranate juice
1 cup blueberries
1 cup granulated sugar
1 teaspoon mizuame
a pinch of salt

Dark chocolate cone:
2/3 cups all purpose flour
1 teaspoon dark cocoa powder
1/2 cup granulated sugar
1/3 cup pureed silken tofu
1/2 cup cold water
4 tablespoons non-hydrogenated vegan vegetable shortening; melted

Puree ingredients together and strain. Continue doing that until there are no lumps of tofu left in the batter. Heat a pan with some oil or shortening. Ladle in enough batter to just coat the bottom of the pan. Allow the edges to brown before flipping and allow the other side to cook for about 30 seconds. Roll into cones and allow to cool.



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