Photo: Thomas J. Story; Styling: Emma Star Jensen

YieldsMakes 1 qt. (serving size: 3/4 cup)Prep and Cook Time1 hr 15 minsFreeze Time4 hrsTotal Time5 hrs 15 mins
AuthorElaine Johnson

The marvelous merger of orange and chocolate gets even better when you pair blood oranges' raspberry nuances with dark chocolate and a little Campari for complexity. The herbal, slightly bitter liqueur also helps keep the sorbet from getting icy.

How to Make It

Step 1
1

Zest 2 oranges and set zest aside. Cut all oranges in half crosswise and juice enough to make 3 cups.

Step 2
2

Heat 3/4 cup orange juice, the sugar, and corn syrup in a large saucepan over medium-high heat until sugar dissolves, 3 to 4 minutes. Remove from heat and stir in zest, remaining juice, and the Campari. Nest pan in a bowl of ice water, stirring occasionally, until mixture is cold, about 20 minutes.

Step 3
3

Meanwhile, melt chocolate in a shallow metal bowl set over a saucepan with about 1 in. barely simmering water. Set a sheet of parchment paper flat on a baking sheet. Spread chocolate on top in a 7-in. square. Freeze until firm, at least 20 minutes; keep in freezer.

Step 4
4

Freeze juice mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer to a metal bowl, cover, and freeze 1 hour. Break up chocolate into pieces about 1/2 by 1 in. Stir sorbet to blend, then fold in chocolate with a flexible spatula until evenly distributed. Freeze until sorbet is firm enough to scoop, at least 3 more hours. Stir well one more time before serving.

Step 5
5

Make ahead: Up to 1 week; before serving, let stand at room temperature 15 to 20 minutes to soften.

Ingredients

 5 to 6 lbs. blood oranges (any variety)
 1/2 cup sugar
 1/4 cup light corn syrup
 1/4 cup Campari
 2 ounces bittersweet chocolate (60 percent cacao), chopped

Directions

Step 1
1

Zest 2 oranges and set zest aside. Cut all oranges in half crosswise and juice enough to make 3 cups.

Step 2
2

Heat 3/4 cup orange juice, the sugar, and corn syrup in a large saucepan over medium-high heat until sugar dissolves, 3 to 4 minutes. Remove from heat and stir in zest, remaining juice, and the Campari. Nest pan in a bowl of ice water, stirring occasionally, until mixture is cold, about 20 minutes.

Step 3
3

Meanwhile, melt chocolate in a shallow metal bowl set over a saucepan with about 1 in. barely simmering water. Set a sheet of parchment paper flat on a baking sheet. Spread chocolate on top in a 7-in. square. Freeze until firm, at least 20 minutes; keep in freezer.

Step 4
4

Freeze juice mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer to a metal bowl, cover, and freeze 1 hour. Break up chocolate into pieces about 1/2 by 1 in. Stir sorbet to blend, then fold in chocolate with a flexible spatula until evenly distributed. Freeze until sorbet is firm enough to scoop, at least 3 more hours. Stir well one more time before serving.

Step 5
5

Make ahead: Up to 1 week; before serving, let stand at room temperature 15 to 20 minutes to soften.

Blood Orange and Bittersweet Chocolate Sorbet
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