Black Pepper Free Peppermint Chocolate Chip Sorbet
Cool, refreshing, and deeply satisfying, this peppermint chocolate chip sorbet hits every note you want from a frozen dessert — without a single grind of black pepper anywhere near it. The base is built from water, maple syrup, and a bright splash of peppermint extract, giving it that clean, icy intensity that makes sorbet so craveable on its own. A squeeze of lemon juice sharpens everything up, and finely chopped dark chocolate gets folded in at just the right moment so every scoop has those satisfying little shards throughout. Because this is a from-scratch recipe with a short, transparent ingredient list, there's no need to scrutinize store-bought labels for hidden spice blends or seasoning surprises. The fork-scraping method builds a beautifully granular, slushy texture over a few hours — no ice cream machine required, just a little patience and a freezer. It's the kind of dessert that feels fancy enough for a dinner party but is genuinely simple to pull off at home.
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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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