Orange Chocolate Sorbet Recipe
This chocolate sorbet is infused with the zing of citrus, thanks to fresh orange juice and zest.
The recipe is the result of my mother’s favourite candy: chocolate-covered orange peels. I suppose it seems a natural pairing – chocolate and orange juice, with a sprinkle of orange zest for those so inclined. So I wasn’t that surprised to find a very similar recipe to ours in my favourite ice cream recipe book by David Lebovitz. Ours include a zip of zest, slightly more chocolate and an occasional splash of Kahlua. Use ours, or try David’s – they’re both surprisingly rich and delicious, and a great non dairy ice cream offering. Note that if you opt to use the liqueur, the sorbet will not freeze as hard as without it.
2/3 cup sugar
1 ½ cups water
1 ½ cups freshly squeezed orange juice
¼ tsp freshly grated orange zest (optional)
200 grams dark chocolate, chopped in small pieces
1 Tbsp coffee, chocolate or orange liqueur (optional)
- Bring the water to a simmer in a medium saucepan.
- Add sugar to simmering water and stir continuously until sugar has completely dissolved.
- Remove from heat and add chocolate and whisk until chocolate is completely melted.
- Mix in orange juice.
- Stir in zest and liqueur, if using.
- Chill mixture well, then churn in ice cream maker. For an even smoother texture, run the mixture through the blender before churning.
Served in small scoops, we find this sorbet works exceptionally well served with a spice cookie or gingerbread.
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