Almond-Orange Sorbet with Chocolate Covered Strawberries

Allergens

Tree Nuts

Ingredients

• 3.5 oz blanched almonds 1 cup water 0.5 cup granulated sugar 2 tsp orange zest, freshly grated 0.75 cup fresh orange juice 1 pinch of salt 6 large strawberries, washed and dried 4 oz dark chocolate, finely chopped

Instructions

1. In a food processor, pulse almonds until they form a coarse meal. Set aside.
2. In a saucepan, combine water, sugar, and orange zest. Bring to a simmer over medium heat, stirring occasionally, until sugar is fully dissolved. Remove from heat and let cool.
3. Combine cooled syrup with almond meal and fresh orange juice in a blender. Blend on high speed until smooth and creamy. Stir in a pinch of salt.
4. Strain the mixture through a fine mesh strainer into a container, pressing down on solids to extract as much liquid as possible. Discard solids.
5. Freeze sorbet mixture in an 8x8 inch dish until solid, at least 6 hours or overnight.
6. Before serving, wash and dry strawberries. Place chopped chocolate in a small heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir gently until fully melted and smooth.
7. Dip each strawberry into the melted chocolate to coat evenly, then place on parchment paper to harden. Allow at least 10 minutes for the chocolate to set.
8. When ready to serve, use a sharp knife to cut the sorbet into squares or scoops. Place a chunk of sorbet in each of two shallow bowls. Arrange three chocolate covered strawberries around the sorbet and enjoy your sensory journey.

Chef’s Insight

The combination of orange and almond is a classic Spanish flavor pairing.

Notes

Make sure to use freshly squeezed orange juice for the best flavor.