Chocolate-Earl Grey Sorbet
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.Advertisement
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).
2 "other" carbohydrates, 1/2 fat