Blood Orange Dark Chocolate Chip Sorbet

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

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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

1. 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.

2. 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.

3. Transfer to a freezer safe container if not serving right away. Store for up to a week or two.