Chocolate-Earl Grey Sorbet
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.
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