Seeds 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 being heavy. The base comes together with just maple syrup, water, and a bright hit of peppermint extract, making it naturally free from seeds and seed-derived ingredients — no scanning labels or second-guessing required. A splash of fresh lemon juice sharpens the whole thing beautifully, and the peppermint flavor is intentionally bold before freezing so it lands exactly right once cold. Rather than an ice cream machine, the technique here relies on repeated fork-scraping to build that satisfying granular, slushy texture from scratch. Folding in finely chopped dark chocolate on the final scrape means every spoonful gets those little pockets of bittersweet crunch against the icy mint base. It's a genuinely elegant finish to any meal, and the fact that it's made entirely from a short, clean ingredient list makes it even better.
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!