There’s something you should know.
A couple weeks ago, while riding my bike, I ran over a remote control car. It was awkward for everyone. If it makes you feel any better, later on in that same bike ride, I almost fell while simultaneously losing my shoe and discussing pork tenderloin with grilled sweet potatoes.
Karma, man. …like the time I paid at the art store in all dimes only to come outside to an exacto knife blade in my tire. Shucks.
Anyhow, this sherbet is easier than running over a remote control car with your bike! And it’s tasty. It’s even prettier when it’s sprinkled with edible flowers, but no pressure. Also, this is the kind of dessert that there’s always room for. It’s refreshing and light. Dark chocolate with citrus undertones. It’s perfect for after a giant meal of surf and turf fajitas, or something.
P.S. Orange you glad that snap dragons are an edible flower! And pansies! We’re so lucky to know it and eat it!
Chocolate Orange Sherbet for Two
Recipe adapted from Sunset Magazine
- zest from one orange
- 2 T freshly squeezed orange juice
- 6 T sugar
- 1/4 cup sifted cocoa powder
- 1 cup low-fat milk
- 2+ T water
- Rub the orange zest into sugar until fragrant.
- In a small saucepan over medium heat, whisk the cocoa, zesty sugar, and orange juice to form a smooth paste. Add 2 tablespoons water; stir until mixture is warm and sugar is dissolved. Remove from heat and whisk in milk.
- Pour mixture into a metal bowl, cover and chill until cold, about 1 hour. Then freeze in your ice cream maker according to the manufacturer’s directions. (Or rumor has it you can pour the mixture in a shallow metal pan, and freeze overnight. Before serving whirl in a food processor adding water as necessary to smooth.)
- Transfer to a freezer safe container, cover, and freeze at least 30 minutes, but overnight is better, before serving.
P.S. How do you pronounce sherbet? Like this? “I sure bet you’ll like sherbet?” It just never sounds right out loud.
YAY! Click HERE for a printable PDF of the recipe above.
I want to sprinkle these on my dinner and dessert.