Equipment
Ingredients
Main
- 64 g honey
- 120 g sugar
- 285 g dark chocolate, finely chopped
- 1 mint herbal tea bag
- 2½ ml peppermint extract
- 775 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 277 kcal
- Protein
- 2 g
- Carbohydrates
- 43 g
- Fat
- 11 g
- Fiber
- 3 g
- Sugar
- 39 g
- Sodium
- 13 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 3 mg
- Potassium
- 205 mg
- Calcium
- 24 mg
- Iron
- 2.9 mg
- Magnesium
- 53 mg
- Phosphorus
- 74 mg
- Zinc
- 0.8 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 1 mcg
- Water
- 99 g
- Caffeine
- 15 mg
Sources: USDA FoodData Central
Method
Combine the water, honey, and sugar in a saucepan.
Bring the mixture to a boil (100°C/212°F) while stirring until the sugar is completely dissolved.
Place the finely chopped chocolate and the mint tea bag into a mixing bowl.
Pour the hot sugar syrup over the chocolate and tea bag and let it sit for 5 minutes.
Remove and discard the tea bag, then stir in the peppermint extract.
Blend the mixture with a hand blender for 2 minutes until completely smooth.
Cover the bowl and refrigerate for 12 hours.
Blend the chilled mixture again to re-incorporate any chocolate that may have settled.
Freeze the liquid in an ice cream maker according to the manufacturer's instructions.
Transfer the churned sorbet to a chilled 1-quart container, cover, and freeze for at least 2 hours.
Place the sorbet in the refrigerator for 1 hour (4°C/40°F) before serving to allow it to soften.
Chef's Notes
- Using a high-quality dark chocolate with at least 60% cocoa solids will provide the best flavor profile.
- Ensure the storage container is pre-chilled in the freezer to prevent the sorbet from melting during transfer.
Storage
Freezer: 2 weeks — Store in an airtight container to prevent ice crystals.
Troubleshooting
Sorbet is grainy or contains chocolate chunks
Cause: Chocolate did not emulsify properly or separated during the 12-hour chill.
Fix: Re-blend the base with a hand blender before pouring it into the ice cream maker.
Prevention: Ensure chocolate is chopped very finely and blend thoroughly both before and after chilling.
Sorbet is too hard to scoop
Cause: High cocoa butter content makes the sorbet very firm when fully frozen.
Fix: Allow to sit at room temperature for 10 minutes.
Prevention: Do not skip the 1-hour softening period in the refrigerator.
Cultural Context
While sorbet has ancient origins, its modern form, particularly rich and chocolate-based versions, gained popularity in France during the 19th century. This dark chocolate mint sorbet is a contemporary take, blending classic French dessert techniques with the refreshing, universally loved combination of chocolate and mint.
