This is the last photo from our New Year's Day brunch menu. I am loving this sweet/tart sorbet. And with winter prime time for blood oranges, I suggest you make this as soon as possible. A new, huge favorite of mine!
RECIPE, adapted... Sunset | January 2016
• 6 to 7 pounds blood oranges
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/4 cup Campari
• 2 ounces bittersweet chocolate (60 percent cacao), chopped
1. Zest 2 oranges and set zest aside. Cut all oranges in half crosswise and juice enough to make 3 cups.
2. Heat 3/4 cup orange juice, the sugar, and corn syrup in a large saucepan over medium-high heat until sugar dissolves, 3 to 4 minutes. Remove from heat and stir in zest, remaining juice, and the Campari. Nest pan in a bowl of ice water, stirring occasionally, until mixture is cold, about 20 minutes.
3. Meanwhile, melt chocolate in a shallow metal bowl set over a saucepan with about 1 inch barely simmering water (or melt gently in a microwave). Set a sheet of parchment paper flat on a baking sheet. Spread chocolate on top in a 7-inch square. Freeze until firm, at least 20 minutes; keep in freezer.
4. Freeze juice mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer to a metal bowl, cover, and freeze 1 hour. Break up chocolate into pieces about 1/2-inch-by-1-inch. Stir sorbet to blend, then fold in chocolate with a flexible spatula until evenly distributed. Freeze until sorbet is firm enough to scoop, at least 3 more hours. Stir well one more time before serving.
MAKE AHEAD: Up to 1 week; before serving, let stand at room temperature about 15 minutes to soften.
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