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Chocolate-Mint Sorbet

Chocolate-Mint Sorbet

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.

Cooking Light OCTOBER 2004

  • Yield: 11 servings (serving size: 1/2 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 20%
  • Fat: 3.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 31.6g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 10mg
  • Calcium: 3mg

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Chocolate-Mint Sorbet recipe