Yeast 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 usual fuss. It's naturally free of yeast and leavening agents, which makes it a genuinely easy win for anyone navigating that restriction — no label-scanning required. The base comes together with just water, maple syrup, a pinch of salt, peppermint extract, and a squeeze of lemon juice, so every ingredient is clean and straightforward. The fork-scraping method builds a beautifully granular, slushy texture over a few hours in the freezer — no ice cream machine needed, just a little patience and a bit of elbow grease. Folding in finely chopped 70% dark chocolate on the final scrape gives you those satisfying little pockets of bittersweet crunch in every bite. The peppermint flavor is intentionally bold going in, since freezing mellows it to just the right cool, refreshing finish. It's the kind of make-ahead treat that disappears fast, so you might want to double the batch.
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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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