ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blood Orange and Bittersweet Chocolate Sorbet

Photo: Thomas J. Story; Styling: Emma Star Jensen

Prep and Cook time 1 hr, 15 mins
Freeze time 4 hrs
Yield

Makes 1 qt. (serving size: 3/4 cup)

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

Nutrition Information

  • calories 270
  • caloriesfromfat 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

How to Make It

  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.

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

Cook's Notes

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