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

April 18, 2011
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
  • 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
In This Recipe
  1. Blood-Orange and Tangerine Syrup
  2. 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)
  1. Chocolate Espresso Sorbet
  2. 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.
  3. 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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