Monday, July 21, 2008

Fresh Orange Sorbet with Bittersweet Chocolate

Thanks to yesterday's cake, now I have a lot of leftover oranges, but luckily I know exactly what I want to do with them. At least once or twice a summer I like to pull out my ice cream maker and whip up my own batch of sorbet or soy ice cream.

For this recipe, squeeze the juice from fresh oranges to equal one and a half cups (about 6 small oranges). Combine with 1/2 cup raw sugar in a large bowl, and stir until the sugar dissolves. Add 4 oranges (which you have sectioned and chopped) and one cup water.

Now freeze in an ice cream maker according to manufacturer's instructions. I use the ice cream maker GVS 1 from Krups. It works great, but the one trick to remember is that you have to freeze the freezer bowl of the machine for 24 hours before pouring in the sorbet mix. So plan ahead for this one!

Anyway, the freezing process should take about 6-12 hours. Come time to serve, scoop a cup of the sorbet into each of 6 bowls. Shave one ounce of bittersweet chocolate and divide evenly among the tops of each serving (the dark chocolate from the Endangered Species line is certified vegan! But as a rule, most dark chocolate shouldn't have any butter or milk in it and should pass the test). 150 calories per serving.

dark chocolate $3.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance