Chocolate-Tangerine Sorbet

• 1 1/2 cups (375 ml) water
• 3/4 cup (150 g) sugar
• 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
• 1 1/2 cups (375 ml) freshly squeezed tangerine juice (from 6 to 8 tangerines, depending on variety)

1. In a medium, nonreactive saucepan, heat the water and sugar, stirring frequently, until the sugar is completely dissolved.
2. Remove from the heat.
3. Add the chocolate and whisk until its melted.
4. Whisk in the tangerine juice.
5. Puree the mixture in a blender until smooth.
6. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
7. Almond Butterscotch Cookie Cups (page 227) are good vessels for Chocolate-Tangerine Sorbet.
8. Drizzle a bit of Lean Chocolate Sauce (page 165) over the top, or serve with Candied Citrus Peel (page 178) made with orange zest.

water, sugar, bittersweet, freshly squeezed tangerine juice

Taken from www.epicurious.com/recipes/food/views/chocolate-tangerine-sorbet-379915 (may not work)