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Author Notes: One of the first Food52 Editor's Pick candidate recipes I got to test-drive was howtocookabear's delightful Bloodhound, which called for a blood-orange reduction with cardamom, mixed with gin and topped with seltzer. How good is the syrup? You don't even need the gin, which is how a version of it came to be included in this recipe! —wssmom
Makes about 4 cups
Blood-Orange and Tangerine Syrup
- 1 cup blood-orange juice, strained
- 1 cup tangerine juice, strained
- 4 tablespoons vegan sugar
- 10 green cardamom pods, cracked open
- In a small saucepan, bring the juices, the sugar and the cardamom pods to a boil. Turn down heat and simmer until reduced by half, about 20 minutes. Strain, cool, and set aside. Use extra to make howtocookabear's Bloodhound (here's the link) http://www.food52.com/recipes/9333_bloodhound
Chocolate Espresso Sorbet
- 2 cups brewed espresso
- 1/4 cup vegan sugar
- 1/3 cup blood-orange and tangerine syrup
- 1 1/2 cups natural cocoa powder (I used Sharffen Bergen sweetened cocoa powder)
- 1 stick unsalted butter, melted
- Bring espresso and sugar to a boil and add blood-orange and tangerine syrup. Whisk in the cocoa powder and when incorporated, add the melted butter. Chill until very very very cold, about 3 hours.
- Process in an ice-cream maker according to the instructions that come with it. Transfer to a container, cover, and freeze about eight hours.
- This recipe was entered in the contest for Your Best Recipe with Coffee
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