Like I said, I've usually served the super heavenly chocolate cake with raspberry sauce. But after this past weekend? No more! Fresh orange sorbet it will be from here on out. To infinity and beyond, as it were.
No pictures--unless you want pictures of an empty bowl or sticky chins from licking the ice cream scoop. Which is pretty hard to do neatly.
This is a double batch for my big ice cream maker. If I were to use my little Krups one, I'd do half.
Fresh Orange Sorbet with Bittersweet Chocolate
3 cups fresh orange juice
1 cup sugar
6-8 oranges, sectioned
2 cups water
2 ounces (or more, yep, definitely more) bittersweet chocolate, grated
1. Combine juice and sugar in a large bowl. (Or the ice cream container thing that goes in the maker. Save yourself a dish to wash!) Stir until the sugar dissolves. Add oranges and water.
2. Freeze according to the directions for your ice cream maker. Stir in chocolate.
Try to serve it in a pretty bowl. Or on top of the chocolate cake. But you know you're going to eat some straight from the ice cream maker. (It's okay, you're not alone. I did it too. And don't worry--it's basically just frozen orange juice--so it's actually not really dessert at all, right?!)
If you have leftovers (HA!), you can freeze them, but it's really best fresh and a bit soft.