The thing I love about making homemade frozen desserts is that you can make all the parts ahead of time and do the final freezing while dinner is served. This frees your energies for the main parts of dinner and still allows you to serve a spectacular dessert afterwards.
1 3/4 cups sugar
1 C plus 2 T water
2 cups washed and sliced kumquats
In a medium saucepan, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6-8 minutes, or until the kumquat skin appears translucent. Drain kumquats over a bowl, reserving 1/4 C of syrup. Add syrup back to drained kumquats, cover and chill. May be prepared ahead of time. Keeps several weeks!
1 cup sugar
2 1/4 C water
3/4 cup plus 1 tablespoon unsweetened cocoa powder (Dagoba)
9.75 ounces Scharffen Berger 70% Bittersweet Chocolate Bar (roughly chopped)
1 C plus 2 T water
Combine 2 1/4 cups of water and the sugar in a medium heavy saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium and gradually add cocoa powder, whisking until smooth. Cook the mixture over low heat, simmering gently for 30 minutes or until syrupy.
Place chopped chocolate in a large bowl and add half the cocoa syrup, whisking until chocolate is melted and the mixture is smooth. Add remaining syrup and whisk again until smooth. Allow mixture to cool. Stir in 1 cup plus 1 tablespoon of water.
Chill covered mixture in the refrigerator until very cold, at least 4 hours or overnight. The mixture will be like pudding. Freeze in an ice-cream maker according to manufacturer's directions. When machine labors, remove sorbet to a container and store in the freezer for one hour before serving.
Serve with Candied Kumquats and a small amount of syrup drizzled on top.
Be ready for a real chocolate kick! If you happen to be lucky enough to have some candied violets on hand, place a few on top for a dazzling presentation! I was out of those treasures so fresh campanula blossoms were the substitute.