Orange Sorbet

1 C. sugar or 1/2 C. fructose
2 C. freshly squeezed orange juice (3-5 oranges)
2 t. grated orange rind
1 lime, juice and grated rind
1/2 t. vanilla extract

In a saucepan, combine sugar or fructose with 2 C. water over high heat.

Bring to a boil and cook for 2 minutes. Add 1 t. each grated orange and lime rind and set aside to cool.

When cool, stir in orange juice, lime juice, remaining orange rind and vanilla. Pour into an ice cream freezer and freeze according to directions or freeze in a tightly sealed container.

Before serving, cut into chunks and blend to slush in food processor. Return to freezer to chill for 30 minutes, then serve cold, garnished with chocolate orange peel.

Dark Chocolate Orange Peel

Rind of 2 oranges
3-4 oz. dark or bittersweet chocolate

Scrape rind of orange with a spoon, removing inner white pulp. Slice rind as thinly as possible or shred finely in food processor.

Melt chocolate in a glass bowl over hot water or in microwave (use half power and start with 1 minute). Stir orange peel threads into chocolate, then drop them singly or in small clumps onto waxed paper to cool.

Store in a tightly sealed jar or tin.