Chocolate-Earl Grey Sorbet

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Chocolate-Earl Grey Sorbet

Chocolate-Earl Grey Sorbet

Earl Grey tea is flavored with the peel of bergamot, a small citrus fruit grown in Italy. Bergamot flesh is very acidic, but the peel is prized for its fragrant oil. The tea adds a hint of citrus and tannins to make this cool chocolate sorbet even more refreshing.

Serves 6

Prep Time 10 min

Total Time 255 min.


  • 4 cups water
  • 3/4 cup sugar
  • 4 Earl Grey tea bags, (see Tip)
  • 1 cup unsweetened Dutch-process cocoa powder, (see Ingredient note)
  • 1 ounce good-quality bittersweet chocolate, finely chopped

Cooking Directions

Step 1

Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.

Step 2

Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.

Step 3

Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

Step 4

Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.