Nitrate & Nitrite Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with dark chocolate, this sorbet is a genuinely refreshing dessert that feels a little fancy without requiring any special equipment or hard-to-find ingredients. The base comes together on the stovetop with just water, maple syrup, and a pinch of salt before peppermint extract and a squeeze of fresh lemon juice bring it to life. What makes this recipe especially satisfying is how clean and straightforward the ingredient list is — no processed syrups, no cured or preserved additives, just whole, simple components you can feel good about. The fork-scraping method builds a beautifully granular, slushy texture over a few hours, and folding in finely chopped dark chocolate at the end gives you little pockets of richness in every bite. Peppermint and chocolate is a classic pairing for a reason, and the brightness of the mint cuts through the deep, slightly bitter cacao in the most satisfying way. It's the kind of dessert that tastes like it came from a boutique ice cream shop but was made entirely in your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!