Dark Chocolate-Mint Sorbet Recipe #313112
This treat is decadently rich, but also cool and refreshing. It is vegan, dairy-free, soy-free, gluten-free---great for people with allergies! I recommend making it a day ahead to allow enough chilling time. "Cooking time" is chilling time. Recipe from local cooking show, "Jayni's Kitchen."
by Prose
1 day | 10 min prep
SERVES 12
- 5 cups water
- 6 peppermint tea bags
- 2 cups sugar
- 1 cup cocoa powder
- 1 dash sea salt
- 1/2 teaspoon peppermint extract (optional ( for extra minty flavor) (optional)
- Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
- Stir in the sugar, cocoa, and salt. Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved. Add the peppermint extract.
- Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.
- Freeze in an ice cream maker according to manufacturer's directions.
- If sorbet is still too liquidy, freeze in an airtight container for a few hours.
- If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.
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5 stars