ADVERTISEMENT
Chocolate-Earl Grey Sorbet
Chocolate-Earl Grey Sorbet
4 Reviews
From: EatingWell Magazine, Fall 2003
Earl Grey tea is flavored with the peel of bergamot, a small citrus fruit grown in Italy. Bergamot flesh is very acidic, but the peel is prized for its fragrant oil. The tea adds a hint of citrus and tannins to make this cool chocolate sorbet even more refreshing.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups water
- ¾ cup sugar
- 4 Earl Grey tea bags, (see Tip)
- 1 cup unsweetened Dutch-process cocoa powder, (see Ingredient note)
- 1 ounce good-quality bittersweet chocolate, finely chopped
Preparation
-
Active
-
Ready In
- Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.
- Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.
- Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.
- Make Ahead Tip: The sorbet will keep, in an airtight container, in the freezer for up to 2 days. If it becomes too firm, let soften in the refrigerator for about 30 minutes before serving.
- Equipment: Ice cream maker or food processor
- Tip: If you are not fond of Earl Grey tea, use 1 tablespoon freshly grated orange zest instead.
- Ingredient note: Dutch-process cocoa is treated with alkali to neutralize its natural acidity. This process produces cocoa that is darker and has a mellower chocolate flavor than regular cocoa. Some brands to look for: Droste, Schokinag, Bensdorp, Pernigotti (www.kingarthurflour.com; www.penzeys.com; www.worldpantry.com).
- Serving size: ½ cup
- Per serving: 172 calories; 3 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 3 g protein; 0 mcg folate; 0 mg cholesterol; 27 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 5 mg iron; 0 mg sodium; 27 mg potassium
- Nutrition Bonus: Iron (28% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2 "other" carbohydrates, ½ fat
Reviews 4
November 01, 2013
By: EatingWell User
Confused about carb content
The nutritional information says there are 35g of carbs per serving, and then says there are 2 carbohtdrate servings. I am not sure what a carbohydrate serving is. Is this a typo? If not, what does that mean? Also, what is meant by the exchanges where it says 2 other carbohydrates?
NUTRITION
Per serving: 35 g carbohydrates;
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrates,
July 05, 2013
By: EatingWell User
Outrageous flavor
The flavor of this sorbet is like no other. The bergamot in the earl grey tea is a wonderful counterpoint to the chocolate. I was surprised how well the freezing method worked.
Pros: Easy and unusual
June 20, 2012
By: EatingWell User
I haven't tried this yet but I am wondering: can you substitute sugar for honey in this one?
June 07, 2012
By: EatingWell User
Re:
Just for fun
