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Blood Orange & Bittersweet Chocolate Sorbet

Source of Recipe

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Blood Orange & Bittersweet Chocolate Sorbet

Myrecipes.com – e-mail
Sunset - January 2016 - Elaine Johnson,
Not yet rated.
Makes 1 qt. (serving size: 3/4 cup)
Prep and Cook: 1 Hour, 15 Minutes - Freeze: 4 Hours

The marvelous merger of orange and chocolate gets even better when you pair blood oranges' raspberry nuances with dark chocolate and a little Campari for complexity. The herbal, slightly bitter liqueur also helps keep the sorbet from getting icy.

Ingredients:
5 to 6 lbs. blood oranges (any variety)
1/2 cup sugar
1/4 cup light corn syrup
1/4 cup Campari
2 ounces bittersweet chocolate (60 percent cacao), chopped

Preparation:
1. Zest 2 oranges and set zest aside. Cut all oranges in half crosswise and juice enough to make 3 cups.

2. Heat 3/4 cup orange juice, the sugar, and corn syrup in a large saucepan over medium-high heat until sugar dissolves, 3 to 4 minutes. Remove from heat and stir in zest, remaining juice, and the Campari. Nest pan in a bowl of ice water, stirring occasionally, until mixture is cold, about 20 minutes.

3. Meanwhile, melt chocolate in a shallow metal bowl set over a saucepan with about 1 in. barely simmering water. Set a sheet of parchment paper flat on a baking sheet. Spread chocolate on top in a 7-in. square. Freeze until firm, at least 20 minutes; keep in freezer.

4. Freeze juice mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer to a metal bowl, cover, and freeze 1 hour. Break up chocolate into pieces about 1/2 by 1 in. Stir sorbet to blend, then fold in chocolate with a flexible spatula until evenly distributed. Freeze until sorbet is firm enough to scoop, at least 3 more hours. Stir well one more time before serving.

Make ahead: Up to 1 week; before serving, let stand at room temperature 15 to 20 minutes to soften.

Note:
Recipe is gluten free if made with gluten-free chocolate.

One 3/4-cup serving equals: Calories 270 (Calories from fat 11 %); Protein 1.1 g; Fat 3.4 g (Satfat 2.7 g); Carbohydrate 56 g; Fiber 0.8 g; Sodium 23 mg; Cholesterol 0.0 mg