Although I couldn’t mix up a quick sorbet in the food processor the same way one can with a Vitamix, I ended up getting great tasting results by refrigerating my concoction over night, then churning it in an ice cream maker.
Out of the refrigerator for a quick stir to break down the gelatinous texture provided by the arrowroot starch. Churn, scoop, garnish,
and savor! You can freeze the left overs. Just thaw slightly before serving.
Click here for the Orange Chocolate Sorbet recipe.