Duo Of Chocolate And Cranberry Sorbets Recipes

DUO OF CHOCOLATE AND CRANBERRY SORBETS

Steps:

• Whisk sugar and cocoa in heavy large saucepan until blended. Whisk in 3 cups water; add chocolate. Bring mixture just to boil over medium-high heat, whisking constantly. Reduce heat to medium; simmer 1 minute, whisking occasionally. Remove from heat; strain into medium bowl. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; freeze until solid, at least 6 hours. (Can be made 1 week ahead. Keep frozen.)
• Combine first 5 ingredients in large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes. Puree in batches in blender until smooth. Strain into medium bowl. Mix in grated orange peel. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Can be made 1 week ahead. Keep frozen.)
• Scoop chocolate and cranberry sorbets into dessert bowls. Garnish with orange slices, if desired.

CRANBERRY SORBET

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.

CHOCOLATE RASPBERRY SORBET

Steps:

• Push raspberries through fine metal sieve; set aside.
• In a medium saucepan, combine sugar, honey, and 2 cups water.
• Over medium heat, bring to a boil, stirring to dissolve sugar.
• Add cocoa; cook stirring constantly, 2 minutes.
• Remove from heat, whisk in chocolate and then the raspberry puree.
• Chill in freezer 30 minutes.
• Freeze in an ice cream freezer according to manufacturers directions.