High Fructose Corn Syrup Free Mint Chocolate Sorbet with Vanilla Swirl and Pecans
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Learn more →Ingredients
6 servings
For the chocolate-mint sorbet base
- 2 cups water
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ tsp fine salt
- 1 tsp peppermint extract
- 1 tsp vanilla extract
For the vanilla swirl
- ¼ cup water
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
For the topping
- ⅓ cup pecans, roughly chopped
Instructions
- 1
Combine 2 cups water, 3/4 cup granulated sugar, cocoa powder, and salt in a medium saucepan. Whisk over medium heat until the sugar dissolves and the mixture is smooth and just beginning to simmer, about 5 minutes.
- 2
Remove the pan from the heat and whisk in the peppermint extract and 1 tsp vanilla extract. Pour the base through a fine-mesh strainer into a bowl to remove any undissolved cocoa lumps. Let cool to room temperature, then refrigerate until fully cold, at least 2 hours.
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