Portland is a thrilling voyage of the senses: the sights to see, the scents to smell, the delight of the tastebuds, and the inspiration of the spirit.
Words hardly explain.
After my first Salt & Straw Blood Orange Chocolate Sorbet, I began pondering how I could have this any time I wanted once back home in California.
After my second, I remembered I had a new ice cream maker waiting to churn up a luscious splendor.
After my third, I couldn't stand it, I looked up how to make the most creamy sorbet, and before the end of my Portland visit, I had done all the research I needed to go home and immediately get to work in my laboratory.
It was quite the success...
Below I've documented a valiant attempt at duplicating the decadent dessert from my Portland adventures.
This recipe is inspired by the life-changing Blood Orange Chocolate Sorbet from Salt & Straw in Portland, Oregon. Please enjoy with caution and delight...
Creamy Blood Orange Dark Chocolate Sorbet
makes about 1 quart (1 liter)
-3/4 cup blood orange juice (juice of about 5-6, fresh squeezed is best!)
-1/4 cup blood orange zest (zest of about 4-6 depending on size)
-1 cup organic sugar
-3/4 cup good quality cocoa powder
-1/4 teaspoon Himalayan sea salt
-6 ounces good quality bittersweet or semisweet chocolate, finely chopped
-1 teaspoon pure vanilla extract
-1 1/4 cup water
1. In a large saucepan, whisk together juice, zest, sugar, cocoa, and salt. Bring to a boil, whisking frequently, then allow to boil, continuing to whisk for 45 seconds. Remove from heat. Add chocolate, stir until completely melted. Add vanilla and water, mix to combine.
2. Transfer to blender and blend for 15 seconds on high. Place in refrigerator to chill completely. Freeze in ice cream maker, according to manufactures instructions (this may take a touch longer than ice cream as it is sorbet).
Store in an airtight container in the freezer (preferably plastic; glass may cause it to get icy).
Really, please do enjoy!!
adapted from this recipe by David Lebovitz
sugar: coconut sugar