This is one of the simplest sorbet recipes I know, and it has been one of our favorites for decades. It never fails to delight dinner guests.
While the title says the cacao - or cocoa - is key, the other main ingredient is crucial, as well. Freshly squeezed, perfectly ripe citrus juice - mostly orange, with some lemon.
When a recipe has but a few ingredients, they all have to be top quality. I used oranges and lemons from a friend’s garden - so sweet and juicy!
My cocoa is from Italy - Perugina, to be exact. I always bring back several boxes when Mark and I travel to Italy. It never disappoints. Other favorite brands I like to use include Pernigotti (also Italian), Cacao Barry Extra Brute (French), and Valhrona (also French).
Roll on Summer!
~ David
Intense Chocolate-Orange Sorbet
1 1/4 cups granulated sugar
3/4 cup high-quality cocoa powder
1/2 cup plus 1 tablespoon water
1 1/4 cups freshly squeezed orange juice, strained
3 tablespoons freshly squeezed lemon juice, strained
Combine sugar and cocoa in a heavy saucepan, then slowly stir in the water to make a paste. Cook over medium-low heat, stirring, until sugar is dissolved and the mixture is thoroughly hot but not boiling. Remove from the heat and allow to cool completely. Combine orange and lemon juices in non-reactive bowl and stir in the cooled chocolate syrup. Cover and refrigerate overnight, then freeze according to ice-cream maker’s instructions.
Makes about 1 quart.
Labels: chocolate, frozen dessert, orange, sorbet, sorbetto
