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Author Notes: Inspired by David Lebovitz's chocolate sorbet in The Perfect Scoop.
This mint chocolate sorbet made me come around on the mint chocolate flavor pairing. It’s dark and intensely chocolatey. The fresh mint keeps the flavor natural. You can use either semisweet or bittersweet chocolate. I usually use bittersweet, which is the darker of the two. If you like things on the sweeter side, go with semisweet chocolate here. I like to use glucose syrup in my sorbets to help keep them a bit softer and more scoopable. You can substitute corn syrup (I don’t think it’s evil when used in moderation in the occasional homemade dessert) or you can replace it with the same amount of sugar. Be sure to chill the mixture down until it’s very cold (it won’t freeze properly in the ice cream maker if it isn’t at or below 40ºF). If you don’t want to wait till the next day to have your sorbet, you can speed up the chilling process by pouring the mixture into a zip top bag and submerging it in an ice bath. It should be cold enough to process after about 30 minutes. —Mary Kasprzak
Makes 1 quart
- 2 1/4 cups water
- 3/4 cup sugar
- 1/4 cup glucose syrup or corn syrup
- 1 cup packed mint leaves (approximate)
- 3/4 cup unsweetened cocoa powder (preferably Dutch processed, but natural works too)
- 1/4 teaspoon kosher salt
- 6 ounces semisweet or bittersweet chocolate, chopped
- 1/4 teaspoon vanilla extract
- In a medium saucepan add the sugar and the mint leaves. Gently press the mint leaves into the sugar to help extract the oils. Add 1 1/2 cups (375 ml) of the water and all of the glucose or corn syrup and salt. Bring to a boil, stirring frequently, until the sugar is dissolved. Remove from heat, cover, and let steep for about 20 minutes. Strain out the mint leaves and discard.
- Return the mint syrup mixture to the saucepan, add the cocoa powder, and whisk to combine. Bring to a boil, stirring frequently. Once it reaches a boil, keep it boiling for about 1 minute, stirring all the while. Remove from heat.
- Place the chocolate pieces in a heat proof bowl. Pour the mint and cocoa mixture over the chocolate and let sit for a few minutes to melt the chocolate, then whisk until the chocolate is thoroughly melted and mixed in.
- Stir in the remaining 3/4 cup (180 ml) water and the vanilla extract. Chill the mixture overnight (or pour the mixture into a zip top bag and submerge in an ice bath for 30 minutes), until it reaches 40°F or below. Sometimes the mixture develops a thick layer on the top as it chills overnight–just whisk it in before you add it to the ice cream maker. Process in an ice cream maker.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert