Chocolate Espresso Sorbet with Cardamom-Spiced Blood-Orange and Tangerine Reduction

By wssmom
April 18, 2011
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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
  1. 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)

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
  1. 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.
  2. Process in an ice-cream maker according to the instructions that come with it. Transfer to a container, cover, and freeze about eight hours.

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