Recipe information
Yield
Makes about 7 cups
Ingredients
4
cups water
2
/3 cup sugar
1
tablespoon instant coffee crystals
1
/2 cup frozen orange juice concentrate, thawed
1
pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Need to make a substitution?
Preparation
Step 1
Bring first 3 to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Mix in orange juice concentrate. Reduce heat to low. Add chocolate and whisk until smooth. Chill uncovered 4 hours, stirring occasionally.
Step 2
Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze at least 6 hours and up to 3 days.