- 1 tablespoon instant coffee crystals
- 1/2 cup frozen orange juice concentrate, thawed
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Bring first 3 to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Mix in orange juice concentrate. Reduce heat to low. Add chocolate and whisk until smooth. Chill uncovered 4 hours, stirring occasionally.
Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze at least 6 hours and up to 3 days.