Chocolate-Mint Sorbet

recipe
Look for peppermint oil at health-food stores, large supermarkets, and specialty stores that sell candy-making ingredients; do not substitute peppermint extract. For a simple chocolate sorbet, omit the oil.

Yield:

11 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 20 %
Fat 3.3 g
Satfat 2 g
Monofat 1 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 31.6 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 10 mg
Calcium 3 mg

Ingredients

4 cups water
1 cup sugar
1/4 cup light-colored corn syrup
1/4 cup unsweetened cocoa
4 ounces semisweet chocolate, chopped
4 drops peppermint oil

Preparation

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves, stirring frequently.

Place the cocoa and chocolate in a medium bowl. Pour hot sugar mixture over chocolate mixture; let stand 2 minutes. Stir with a whisk until smooth. Stir in peppermint oil. Cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.

Kathryn Conrad,

Cooking Light

October 2004
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