Shellfish Free 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, making it completely plant-based and free from any of the hidden animal-derived or seafood-adjacent ingredients that can sneak into store-bought frozen treats. A splash of fresh lemon juice sharpens the whole thing beautifully, keeping 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 signature granular, slushy texture without any special equipment. On the final pass, chopped dark chocolate gets folded right in, so every scoop has those little pockets of bittersweet crunch against the icy peppermint base. It's the kind of thing that looks impressive but asks very little of you, and it tastes like a peppermint patty in the best possible way.
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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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