Duo Of Chocolate And Cranberry Sorbets
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
Sugar1 cup
Unsweetened Cocoa Powder1.25 cups
Water2 cups
Cranberry (fresh or frozen)1 tsp
Lemon Juice (fresh)2 tbsps
Orange Peel (grated)Directions:
1
For chocolate sorbet: Whisk sugar and cocoa in heavy large saucepan until blended
2
Whisk in 3 cups water; add chocolate
3
Bring mixture just to boil over medium-high heat, whisking constantly
4
Reduce heat to medium; simmer 1 minute, whisking occasionally
5
Remove from heat; strain into medium bowl
6
Cool to room temperature
7
Process mixture in ice cream maker according to manufacturer’s instructions
8
Transfer sorbet to container; freeze until solid, at least 6 hours
9
(Can be made 1 week ahead
10
Keep frozen
11
) Whisk sugar and cocoa in heavy large saucepan until blended
12
Whisk in 3 cups water; add chocolate
13
Bring mixture just to boil over medium-high heat, whisking constantly
14
Reduce heat to medium; simmer 1 minute, whisking occasionally
15
Remove from heat; strain into medium bowl
16
Cool to room temperature
17
Process mixture in ice cream maker according to manufacturer’s instructions
18
Transfer sorbet to container; freeze until solid, at least 6 hours
19
(Can be made 1 week ahead
20
Keep frozen
21
) For cranberry sorbet: Combine first 5 ingredients in large saucepan
22
Bring to boil over medium-high heat, stirring until sugar dissolves
23
Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes
24
Puree in batches in blender until smooth
25
Strain into medium bowl
26
Mix in grated orange peel
27
Cool to room temperature
28
Process mixture in ice cream maker according to manufacturer’s instructions
29
Transfer sorbet to container; cover and freeze
30
(Can be made 1 week ahead
31
Keep frozen
32
) Scoop chocolate and cranberry sorbets into dessert bowls
33
Garnish with orange slices, if desired
34
Combine first 5 ingredients in large saucepan
35
Bring to boil over medium-high heat, stirring until sugar dissolves
36
Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes
37
Puree in batches in blender until smooth
38
Strain into medium bowl
39
Mix in grated orange peel
40
Cool to room temperature
41
Process mixture in ice cream maker according to manufacturer’s instructions
42
Transfer sorbet to container; cover and freeze
43
(Can be made 1 week ahead
44
Keep frozen
45
) Scoop chocolate and cranberry sorbets into dessert bowls
46
Garnish with orange slices, if desired