Celebrate Valentine’s Day with this light and refreshing Blood Orange Dark Chocolate Chip Sorbet!
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One of the interesting things about working with blood oranges is you never know the exact shade and depth of color you will encounter until you slice them open. The flesh in my most recent batch of Moro blood oranges were filled with such a vivid shade of maroon. They were perfect for creating this stunning Blood Orange Dark Chocolate Chip Sorbet.
If you don’t have blood oranges available, then feel free to substitute with your favorite citrus. The amount of sugar may need to be adjusted to taste depending on the type of fruit.
The ingredients can easily be halved to make sorbet for 2-3 people. Before juicing the oranges, make sure they are at room temperature. It will be easier to extract the juice compared to if they were chilled.
Let the sweetened orange juice churn in the ice cream maker until it is around 3/4 done before adding in the chopped dark chocolate. This will keep them from sinking to the bottom. I added them after about 20 minutes.
This sorbet is best the day it is made. Store in the freezer for no longer than a week or two. Before serving, pull the container out of the freezer for about 5 minutes to soften.
Looking for more ways to use Blood Orange?
Try Blood Orange Shortbread Cookies with Dark Chocolate Drizzle, Blood Orange Vinaigrette, and Blood Orange Cream Cheese Filled Doughnuts.
Blood Orange Dark Chocolate Chip Sorbet Recipe
Adapted from A Modern Way to Eat
Blood Orange Dark Chocolate Chip Sorbet
Ingredients
- 4 cups fresh blood orange juice 14-16 blood oranges, divided
- 1 cup granulated sugar
- 4 ounces dark chocolate chopped or chips
Instructions
- In a medium saucepan, combine 1 1/2 cups of the orange juice and the sugar over medium heat. Cook, whisking often, just until the sugar is dissolved. Remove from heat, stir in the remaining orange juice, cover, and refrigerate until well chilled.
- Transfer the mixture to an ice cream maker and churn until starting to set, about 20 minutes. Pour in the chopped dark chocolate and continue to churn for another 5 minutes or frozen through.
- Transfer to a freezer safe container if not serving right away. Store for up to a week or two.
April says
Okay I’m drooling over here. I love the combination of orange and chocolate but I have not had anything like this. It sounds so good. What a great unique recipe!
Lisa | Garlic + Zest says
I love a good sorbet for dessert – it’s just the right sweet and tart without being overly heavy! Great idea for Valentine’s Day.
Helen of Fuss Free Flavours says
Sorbet is such a wonderful dessert, always a nice refreshing end to a meal and lovely and light. This recipe has delicious flavours, and I imagine quite subtle.
Jyothi says
I’m so ready for summer now..:D love the gorgeous color
Jill says
I love chocolate and orange together. This is a fabulous recipe!
Tiffany Alexandria says
I love blood orange and I love chocolate chips! Is summer coming anytime soon? I’m gonna serve this over my margarita, it will be gorgeous!!!
Tara says
Great idea!
Evelyne CulturEatz says
Wow Tara that sorbet is stunning! I have blood oranges in my fridge now, so true you never know what will be the color inside. I wish the season for them was longer.