Extra-Bittersweet Chocolate Sorbet

Extra-Bittersweet Chocolate Sorbet
Extra-Bittersweet Chocolate Sorbet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    cups washed and sliced kumquats

  • 1 1/2

    cups water

  • 2 1/2

    cups sugar

  • CANDIED KUMQUATS:

  • 8 1/2

    ounces extra-bittersweet chocolate chopped

  • 3/4

    cup unsweetened Dutch-processed cocoa powder

  • 2

    tablespoons sugar

  • 3/4

    cup sugar plus

  • 4

    cups water divided

Directions

In a medium saucepan, combine 2 cups of the water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy. Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool. Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats. Candied Kumquats: In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks. (Makes about 2 cups) This recipe yields about 1 quart.

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