Raspberry-Rose Sorbet with White Chocolate Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated April 15, 2020
20120215-fiaf-raspberry-rose-sorbet-primary.jpg
Kerry Saretsky

Based on the famed sorbet flavor from Berthillon in Paris, this cheat's recipe is a surefire way to keep the Valentine's fire stoked all week. Use excellent store-bought raspberry sorbet, drizzle it with rosewater, and shave the best quality white chocolate over the top. It's sweet and fragrant and a little bit left of center, which I love. Plus, it tastes like Paris.

Recipe Details

Raspberry-Rose Sorbet with White Chocolate Recipe

Active 5 mins
Total 5 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 4 large scoops excellent raspberry sorbet
  • 1 teaspoon rosewater (not rose extract, which has alcohol), divided
  • White chocolate, best quality, to garnish

Directions

  1. Allow the sorbet to sit out of the freezer for 10 minutes before you scoop. Scoop 4 large balls of sorbet into 4 small ramekins that just hold each scoop. Drizzle each scoop of sorbet with 1/4 teaspoon rosewater (or to taste). Use a coarse Microplane grater to cover the top in excellent white chocolate. Serve right away.

More Serious Eats Recipes