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Chocolate-Earl Grey Sorbet

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Source: © EatingWell Magazine

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Active Time:  10 Minutes
Total Time:  4 Hours 15 Minutes
Yield:  6 servings, 1/2 cup each

Earl Grey tea is flavored with the peel of bergamot, a small citrus fruit grown in Italy. Bergamot flesh is very acidic, but the peel is prized for its fragrant oil. The tea adds a hint of citrus and tannins to make this cool chocolate sorbet even more refreshing.

Make Ahead Tip: Store in an airtight container in the freezer for up to 2 days. If it becomes too firm, let soften in the refrigerator for about 30 minutes before serving. | Equipment: Ice cream maker or food processor

RECIPE INGREDIENTS

4 cups water

3/4 cup sugar

4 Earl Grey tea bags

1 cup unsweetened Dutch-process cocoa powder

1 ounce good-quality bittersweet chocolate, finely chopped

Chocolate-Earl Grey Sorbet Recipe at Cooking.com

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DIRECTIONS

Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.

Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.

Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth). The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: 6 servings, 1/2 cup each

Calories:

147

Fat, Saturated:

Protein:

Carbohydrates, Total:

35g

Sodium:

3mg

% Cal. from Fat:

18%

Fat. Total:

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