Rice Free Peppermint Chocolate Chip Sorbet
Cool, minty, and studded with dark chocolate, this sorbet is the kind of dessert that feels indulgent without any of the heaviness. The base comes together with just water, maple syrup, and a bright hit of peppermint extract, making it naturally free from grains, starches, and fillers that can sneak into store-bought frozen treats. A splash of fresh lemon juice sharpens the mint and keeps the flavor lively even after freezing. The technique here is satisfyingly hands-on — you scrape and stir the mixture every hour or so as it freezes, building that perfect granular, slushy texture without any special equipment. Finely chopped dark chocolate gets folded in on the final scrape, so every spoonful has little pockets of bittersweet crunch against the icy mint base. It's a genuinely elegant finish to any meal, and the ingredient list is short enough that you probably have most of it on hand already.
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!