Chocolate and Fresh Mint Sorbet
5 C. water
2 C. sugar
3 oz. (2 packed cups) fresh peppermint, spearmint or chocolate mint
14 oz. bittersweet chocolate
1/4 t. salt
Combine water and sugar in a saucepan and stir to dissolve sugar. Remove mint from stems and crush leaves slightly. Add mint to saucepan and bring to a boil. Remove from heat and allow to steep at least 30 minutes. Chop chocolate and place in a heatproof bowl. Strain mint mixture and return to saucepan. Bring mint syrup to a boil and pour over chocolate mixture. Stir until smooth, then strain again and add salt. Chill thoroughly before freezing according to ice cream maker manufacturer's instructions.
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