If you can’t decide whether to serve something chocolatey or fruity for dessert, this sorbet is for you (and your guests). It’s incredibly easy to make, and even people like me, who aren’t especially fond of chocolate and fruit combinations, will be won over.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 1/2 cups (375 ml) water

　　2/3 cup (130 g) sugar

　　6 ounces (170 g) bittersweet or semisweet chocolate, chopped

　　1 1/2 cups (375 ml) freshly squeezed tangerine juice

　　

Step 1

In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove from the heat, add the chopped chocolate, and whisk until the chocolate is melted and smooth. Stir in the tangerine juice.

　　

Step 2

Pour the mixture into a medium bowl, cover, and refrigerate until thoroughly chilled.

　　

Step 3

Freeze in an ice cream machine according to the manufacturer’s instructions

　　

Variation

Step 4

You can replace the tangerine juice with freshly squeezed orange juice, but make sure that it’s flavorful so that it stands up to the taste of the chocolate.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.