You may also like
Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 1 12 cups water
- 34 cup sugar
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
- 1 12 cups freshly squeezed tangerine juice
Method
- In a saucepan, heat the water and sugar, stirring often, until the sugar is completely dissolved.
- Remove from heat; add in chocolate and whisk until it is melted.
- Whisk in the tangerine juice.
- Chill mixture thoroughly, then freeze in ice cream maker per manufacturers instructions; consistency will be soft; may transfer sorbet to freezer container and place in freezer for a firmer sorbet.
