Dark Chocolate-Mint Sorbet

1. 1

   Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.

2. 2

   Stir in the sugar, cocoa, and salt. Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved. Add the peppermint extract.

3. 3

   Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.

4. 4

   Freeze in an ice cream maker according to manufacturer's directions.

5. 5

   If sorbet is still too liquidy, freeze in an airtight container for a few hours.

6. 6

   If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

* Per serving · 4 servings · Values may vary.

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