Chocolate-Tangerine Sorbet

• 1 12 cups water
• 34 cup sugar
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
• 1 12 cups freshly squeezed tangerine juice

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 manufacturers instructions; consistency will be soft; may transfer sorbet to freezer container and place in freezer for a firmer sorbet.

water, sugar, bittersweet chocolate, freshly squeezed tangerine juice

Taken from www.food.com/recipe/chocolate-tangerine-sorbet-371821 (may not work)