There are folks who can’t imagine dessert without chocolate, while others aren’t happy unless they get something with citrus. Sometimes I can’t decide which I feel like. Am I in the mood for something citrusy? Or am I having a chocolate craving that needs to be satisfied? Here’s a happy truce that marries the two flavors in perfect harmony and is guaranteed to please everyone.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved. Remove from the heat.
Step 2
Add the chocolate and whisk until it’s melted. Whisk in the tangerine juice. Purée the mixture in a blender until smooth.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairings
Step 4
Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet. Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.
