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Photo: Jan Smith Photo by: Photo: Jan Smith

Fresh Orange Sorbet with Bittersweet Chocolate

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

Cooking Light JULY 2005

  • Yield: 6 servings (serving size: about 1 cup sorbet)


  • 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


Combine juice and sugar in a large bowl, stirring until sugar dissolves. Add oranges and water.

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.

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

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Fresh Orange Sorbet with Bittersweet Chocolate recipe