Chocolate Espresso Sorbet With Cardamom-Spiced Blood-Orange And Tangerine Reduction

• Blood-Orange and Tangerine Syrup
• 1 cup blood-orange juice, strained
• 1 cup tangerine juice, strained
• 4 tablespoons vegan sugar
• 10 green cardamom pods, cracked open
• Chocolate Espresso Sorbet
• 2 cups brewed espresso
• 1/4 cup vegan sugar
• 1/3 cup blood-orange and tangerine syrup
• 1 1/2 cups natural cocoa powder (I used Sharffen Bergen sweetened cocoa powder)
• 1 stick unsalted butter, melted

1. In a small saucepan, bring the juices, the sugar and the cardamom pods to a boil. Turn down heat and simmer until reduced by half, about 20 minutes. Strain, cool, and set aside. Use extra to make howtocookabear's Bloodhound (here's the link)rnhttp://www.food52.com/recipes/9333_bloodhound
2. Bring espresso and sugar to a boil and add blood-orange and tangerine syrup. Whisk in the cocoa powder and when incorporated, add the melted butter. Chill until very very very cold, about 3 hours.
3. Process in an ice-cream maker according to the instructions that come with it. Transfer to a container, cover, and freeze about eight hours.

syrup, bloodorange juice, tangerine juice, vegan sugar, green cardamom pods, chocolate espresso sorbet, espresso, vegan sugar, bloodorange, natural cocoa, unsalted butter

Taken from food52.com/recipes/11293-chocolate-espresso-sorbet-with-cardamom-spiced-blood-orange-and-tangerine-reduction (may not work)