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)
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.
