Gelatin Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is a genuinely exciting frozen dessert that feels indulgent without relying on dairy or any animal-derived stabilizers. Many store-bought frozen treats sneak in gelatin or other setting agents to achieve that smooth, scoopable texture — this one gets there entirely through a patient scraping technique that breaks up ice crystals over several hours, no additives required. Maple syrup sweetens the base with a subtle depth that pairs beautifully with the sharp hit of peppermint extract, while a splash of fresh lemon juice keeps everything bright and balanced. The chopped dark chocolate goes in on the final scrape, so you get satisfying little pockets of bittersweet crunch in every spoonful. It's a bit of a slow build, but the hands-on time is minimal — mostly just a fork and a freezer doing the work for you. The result is a granita-style sorbet with real personality, perfect for serving straight from the loaf pan on a warm evening.
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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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