Pescatarian Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with shards of dark chocolate, this sorbet is the kind of dessert that feels both refreshing and indulgent at the same time. The base comes together with just water, maple syrup, and a bright hit of peppermint extract — no dairy, no eggs, no fuss — making it a naturally plant-based frozen treat that fits seamlessly into a pescatarian lifestyle. A squeeze of lemon juice sharpens the whole thing, keeping it from tasting flat or one-dimensional once frozen. The real magic happens in the freezer, where repeated scraping builds that signature granular, slushy texture without any special equipment. Folding in finely chopped 70% dark chocolate on the final scrape means every scoop has little pockets of bittersweet crunch that play perfectly against the cool mint. It's the kind of homemade dessert that genuinely rivals anything you'd find at a specialty scoop shop, and you control every single ingredient that goes into it.
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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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