Chocolate Sorbet with Orange Zest Syrup

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Ingredients

For the chocolate sorbet

• 2 cups (250 g) powdered sugar
  
• 6 oz (175 g) dark chocolate (minimum 70-75% cocoa)
  
• 1 cup (125 g) unsweetened cocoa powder
  
• 1 quart (1 liter) water
  

Orange zest syrup

• 4 unwaxed oranges
  
• 1 cup (125 g) powdered sugar
  
• 2 tbsp (3 cl) Campari
  
• 2 tbsp (3 cl) pomegranate syrup

Preparation

To prepare the crystallized zest

• Remove the zest from 4 oranges
  
• Squeeze the flesh of the oranges to extract the juice
  
• Heat the orange juice in a saucepan and bring to the boil
  
• Add the Campari, sugar, pomegranate syrup and orange zest
  
• Cook on low heat for 10 minutes The liquid should thicken to the consistency of a syrup
  

To prepare the sorbet

• Make a syrup by bringing the water to the boil and stirring in the sugar
  
• Stir until the sugar has completely dissolved in the water
  
• Mix the chocolate with the cocoa and pour the hot syrup on top
  
• Let it cool, and then process the mixture in the ice cream maker
  
• Serve the sorbet in glasses topped with the warm syrup

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