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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups water
  • 3/4 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


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  1. 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.
  2. 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.
  3. 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.
  4. 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 (;;

Nutrition information

  • Serving size: 1/2 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
  • Carbohydrate Servings: 2
  • Exchanges: 2 "other" carbohydrates, 1/2 fat

Reviews 4

November 01, 2013
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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
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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
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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
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By: EatingWell User
Re: Just for fun