Dark Chocolate-Mint Sorbet
Total Time: 50
Yield: 5 cups
This sorbet is a peppermint-fudge explosion. It contains no dairy, but many people love it more than chocolate ice cream. Other herbs, including licorice root, thyme, or anise hyssop, are delicious infused in the syrup. Feel free to experiment by matching different chocolates with herbs; for example, milk chocolate is particularly good with thyme. You may also make the mixture up to two days in advance, then churn it in your ice-cream maker on the day you serve it.
Note: if you use bittersweet chocolate, increase the mint to 8 sprigs.
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- 1 cup granulated sugar
- 6 cups cold water, divided
- 6 4-inch peppermint, chocolate-mint, or spearmint sprigs
- 3/4 cup unsweetened cocoa powder
- 8 ounces bittersweet or semisweet chocolate, finely chopped (see “Note,” above)
Measure sugar into a medium-size pot. Add 4 cups water and bring to a boil, stirring a few times. Add mint; cover, and remove from heat. Let mint infuse in sugar syrup 30 minutes.
Scoop out mint and return syrup to medium-high heat, bringing it to a simmer. Add cocoa powder, whisking continuously. Reduce heat to a gentle simmer; cook, stirring frequently with a spatula, 30 minutes.
Put chopped chocolate in a large bowl and pour hot syrup over it. Let sit 5 minutes. Whisk until mixture is completely smooth. Add remaining 2 cups cold water and whisk again.
Refrigerate mixture until completely cold, at least 4 hours, up to 2 days. (The cocoa continues to hydrate in the refrigerator, and you’ll get a smoother sorbet if you chill the mixture overnight.) Churn mixture in your ice-cream maker according to the manufacturer’s instructions.