3 cups orange juice
3/4 cup Splenda or sugar
6 small oranges
1 oz. dark chocolate
6 sprigs fresh mint
1. Heat 3/4 cup of the OJ and sugar in large saucepan over medium heat until sugar dissolves, stirring occasionally. Remove from heat and chill in fridge.
2. Churn chilled syrup in ice cream maker for 30 minutes or according to instructions until firm sorbet texture is achieved. If you don’t have and ice cream maker, freeze syrup in shallow 13 x 9 inch metal pan, stirring every 30 minutes until sorbet is firm but not rock solid. Break into chunks and process in food processor until smooth and creamy.
3.) Cut small slice of skin from non stem end of whole oranges so that they stand up straight. Cut 1/2 inch from tops of oranges and scoop out fruit. Keep fruit, or eat if you choose.
4.) Fill orange shells with sorbet. Freeze until ready to serve. Shave chocolate into long curls with veggie peeler, and sprinkle over oranges. Garnish with mint if you really want to.
