Today’s high in St. Louis was 81F. Tomorrow’s high is 97F. Is it any wonder that I have ice cream on the mind?
Recently I’ve shifted my obsession with ice cream to a preoccupation with sorbet. I decided I needed to switch from rich and heavy ice cream to something lighter, so sorbet it was. Sorbet is dairy-free, egg-free, and generally low in fat, and often contains fruit. Sure, it still contains a lot of sugar – but this is dessert. It’s not supposed to be too healthy.
I love fruit, but many of my favorite sweets are chocolate. One of the first sorbets I decided to make was a Chocolate-Orange Sorbet, so I could eat something that was clearly dessert.
Chocolate-Orange Sorbet (originally Chocolate-Tangerine Sorbet, from The Perfect Scoop)
1 1/2 cups water
3/4 cup sugar
6 ounces bittersweet chocolate, finely chopped
1 1/2 cups freshly squeezed orange juice
In a saucepan, heat water and sugar, stirring frequently until sugar is complete dissolved. Remove from heat and add chocolate. Stir until chocolate is completely melted, then stir in orange juice. Puree mixture in blender until smooth. Chill, then freeze sorbet in an ice cream maker.
I used Trader Joe’s 72% bar chocolate, and rather than use tangerines, I juiced Valencia oranges (although I considered bottled juice for convenience).
Chocolate and orange are a classic combination, which made this a very tasty sorbet. It was much lighter in texture than ice creams I’ve made, but it had as full a chocolate-citrus flavor as any ice cream might. The chocolate flavor was strong and delicious. So strong that I sometimes didn’t notice the orange flavor in it. I might include some orange zest when I make the syrup next time, or perhaps a tiny bit of lemon juice or zest to citrus it up (or maybe it’s just best made with tangerine juice as the recipe calls for). It’s still a delicious sorbet even if you don’t notice the citrus.
This is a very satisfying sorbet to make if you love chocolate and are avoiding dairy or eggs. I would definitely make this again.