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Epicurious

Chocolate-Tangerine Sorbet

There are folks who can’t imagine dessert without chocolate, while others aren’t happy unless they get something with citrus. Sometimes I can’t decide which I feel like. Am I in the mood for something citrusy? Or am I having a chocolate craving that needs to be satisfied? Here’s a happy truce that marries the two flavors in perfect harmony and is guaranteed to please everyone.

Recipe information

  • Yield

    makes about 1 quart (1 liter)

Ingredients

1 1/2 cups (375 ml) water
3/4 cup (150 g) sugar
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1 1/2 cups (375 ml) freshly squeezed tangerine juice (from 6 to 8 tangerines, depending on variety)

Preparation

  1. Step 1

    In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved. Remove from the heat.

    Step 2

    Add the chocolate and whisk until it’s melted. Whisk in the tangerine juice. Purée the mixture in a blender until smooth.

    Step 3

    Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

  2. Perfect Pairings

    Step 4

    Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet. Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.

The Perfect Scoop
TagsSorbetFrozen DessertDessertChocolateTangerineCitrusFruitDairy FreeGluten FreeNut FreeVegan5 Ingredients or FewerEasyBlenderIce Cream MachineCookbooks
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