Chocolate orange sorbet
Chocolate and orange are great bedfellows and this recipe from Paul Ainsworth brings them together in a simply brilliant sorbet. It can be served alongside numerous desserts or just enjoyed by itself.
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Ingredients
Metric
Imperial
- 300g of dark chocolate, chopped
- 150g of caster sugar
- 750ml of water
- 1 orange, zested
Equipment
- Ice cream maker
- Blender
Method
1
Combine 150ml of water and 150g of caster sugar in a saucepan and bring to the boil. Heat until the sugar dissolves
- 150g of caster sugar
- 150ml of water
2
Remove from the heat and whisk in the chunks of chocolate until melted. Allow to cool slightly
- 300g of dark chocolate, chopped
3
Add the orange zest and remaining 600ml of water. Transfer to a blender and blitz until smooth
- 1 orange, zested
- 600ml of water
4
If using an ice cream maker, pour the mixture into the machine and churn until a sorbet consistency is reached. Freeze until ready to use
5
Alternatively, pour into a container, cover, and store in the freezer, breaking up with a fork every half an hour or so until set. Once set, place in a blender and blitz until smooth. Store in the freezer
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Chocolate orange sorbet
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© Great British Chefs 2019