Pecan Free Peppermint Chocolate Chip Sorbet
Cool, refreshing, and deeply satisfying, this peppermint chocolate chip sorbet is the kind of frozen dessert that feels both indulgent and surprisingly clean. The base comes together with just water, maple syrup, and a bright hit of peppermint extract, so there's no dairy, no eggs, and absolutely no tree nuts hiding in the mix. Finely chopped dark chocolate gets folded in at the very end, giving you those satisfying little shards in every bite without any risk of cross-contact from nut-heavy mix-ins. The fork-scraping method is genuinely fun — no ice cream machine required, just a little patience and a freezer. That slow, hands-on process builds a beautifully granular, slushy texture that's somewhere between a granita and a classic sorbet. A squeeze of lemon juice keeps the flavor lively and stops the sweetness from going flat once everything freezes down. It's the kind of make-ahead treat you'll want to keep stashed in the back of the freezer all season 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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