Lactose Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels indulgent without a drop of dairy anywhere in the recipe. The base is built from water, maple syrup, and a bright hit of peppermint extract, which means it's naturally free from milk, cream, and butter — no substitutions required. A touch of fresh lemon juice sharpens the mint and keeps the flavor lively even after freezing, while finely chopped 70% dark chocolate folded in at the end delivers satisfying little pockets of bitterness in every bite. The technique here is a classic granita-style freeze-and-scrape method, which builds a beautifully light, scoopable texture without any special equipment. You just need a fork, a freezer-safe pan, and a little patience between scrapes. The result is something that genuinely rivals a scoop from a fancy dessert shop — clean, refreshing, and deeply chocolatey all at once. It's the kind of treat you'll want to keep stashed in the freezer all summer long.
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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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