Fresh Orange Sorbet with Bittersweet Chocolate

Photo: Jan Smith

This is best made with freshly squeezed oranges. To save time, look for fresh orange juice that is not made from concentrate.

Yield: 6 servings (serving size: about 1 cup sorbet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 14%
  • Fat: 2.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 34.1g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2.1mg
  • Calcium: 37mg


  • 1 1/2 cups fresh orange juice (about 5 oranges)
  • 1/2 cup sugar
  • 4 oranges, sectioned and chopped
  • 1 cup water
  • 1 ounce bittersweet chocolate, coarsely grated


  1. Combine juice and sugar in a large bowl, stirring until sugar dissolves. Add oranges and water.
  2. Pour orange mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with bittersweet chocolate.
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