Categories: Dessert, Ice Cream

Ingredients

• 1 1/2 cups water
• 3/4 cup sugar
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
• 1 1/2 cups freshly squeezed tangerine juice

Directions

1. In a saucepan, heat the water and sugar, stirring often, until the sugar is completely dissolved.

2. Remove from heat; add in chocolate and whisk until it is melted.

3. Whisk in the tangerine juice.

4. Chill mixture thoroughly, then freeze in ice cream maker per manufacturer?s instructions; consistency will be soft; may transfer sorbet to freezer container and place in freezer for a firmer sorbet.

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