Barley Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is a genuinely refreshing dessert that feels far more indulgent than its short ingredient list suggests. The base comes together with maple syrup, water, and a bright hit of peppermint extract — no grain-derived ingredients, no hidden additives, just clean, simple components that are naturally free from barley and any related concerns. A splash of fresh lemon juice sharpens the whole thing beautifully, keeping the flavor lively even after freezing. The fork-scraping technique is the real magic here: working the mixture every hour or so builds that signature granular, slushy texture without any special equipment. Folding in finely chopped 70% dark chocolate on the final scrape means you get satisfying little pockets of bittersweet crunch in every spoonful. It's the kind of dessert that feels like a treat you'd order at a restaurant, except you made it entirely at home with total control over what went into it.
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Learn more →Ingredients
6 servings
For the sorbet base
- 2 cups water
- ¾ cup maple syrup
- ¼ tsp fine salt
- ½ tsp peppermint extract
- 1 tbsp fresh lemon juice
- 3 oz dark chocolate (70% cacao or higher), finely chopped
Instructions
- 1
Combine the water, maple syrup, and salt in a medium saucepan over medium heat, whisking until the maple syrup is fully dissolved, about 2–3 minutes. Remove from the heat.
- 2
Stir in the peppermint extract and lemon juice. Taste and adjust the peppermint level — the flavor should be bright and forward, as it will mellow slightly once frozen.
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