- 4 cups water
- 2/3 cup sugar
- 1 tablespoon instant coffee crystals
- 1/2 cup frozen orange juice concentrate thawed
- 1 pound bittersweet or semisweet chocolate chopped (do not use unsweetened)
Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Mix in orange juice concentrate. Reduce heat to low. Add chocolate and whisk until smooth. Chill uncovered 4 hours, stirring occasionally.
Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze at least 6 hours and up to 3 days.
This recipe yields about 7 cups.