Chocolate Orange Jalapeno Sorbet
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 cup unsweetened cocoa powder
  • 1.5 cups coconut palm sugar or other unrefined sugar such as Sucanat (something with a caramel-y flavor)
  • pinch of salt
  • 3 cups boiling water
  • ½ tsp. vanilla
  • juice of 4 blood oranges
  • grated rind of 2 blood oranges
  • 1 jalapeno pepper (or 1 habanero pepper)
  • 2 Tbs. light rum (optional) or 1 pasteurized egg white
  1. Add the cocoa, sugar, and salt to a large saucepan.
  2. Add ½ cup of the boiling water and whisk the ingredients together.
  3. Whisk in the rest of the water.
  4. Heat over a medium flame, stirring, just until small bubbles begin to form where the hot cocoa meets the edges of the pan.
  5. Do not let the cocoa come to a full boil. Too much exposure to heat can give it a harsh flavor.
  6. Take the pan off the heat.
  7. Add the vanilla and rum to the cocoa mixture.
  8. The rum adds flavor but keeps the sorbet from freezing too hard. If you omit it, you can use a raw egg white instead. Use a pasteurized egg or boxed egg white for food safety.
  9. Let the cocoa mixture cool completely. This will take several hours in the refrigerator, or less in a freezer.
  10. Grate the rind from two of the blood oranges.
  11. Squeeze four blood oranges.
  12. Cut jalapeno in half, remove seeds, mince.
  13. Add orange juice, orange rind, and jalapeno to blender. Blend until smooth.
  14. Freeze in ice cream maker.
Recipe by Fit and Fed at