Mint Chocolate Sorbet

1. 1

   In a medium saucepan add the sugar and the mint leaves. Gently press the mint leaves into the sugar to help extract the oils. Add 1 1/2 cups (375 ml) of the water and all of the glucose or corn syrup and salt. Bring to a boil, stirring frequently, until the sugar is dissolved. Remove from heat, cover, and let steep for about 20 minutes. Strain out the mint leaves and discard.

2. 2

   Return the mint syrup mixture to the saucepan, add the cocoa powder, and whisk to combine. Bring to a boil, stirring frequently. Once it reaches a boil, keep it boiling for about 1 minute, stirring all the while. Remove from heat.

3. 3

   Place the chocolate pieces in a heat proof bowl. Pour the mint and cocoa mixture over the chocolate and let sit for a few minutes to melt the chocolate, then whisk until the chocolate is thoroughly melted and mixed in.

4. 4

   Stir in the remaining 3/4 cup (180 ml) water and the vanilla extract. Chill the mixture overnight (or pour the mixture into a zip top bag and submerge in an ice bath for 30 minutes), until it reaches 40u00b0F or below. Sometimes the mixture develops a thick layer on the top as it chills overnight-just whisk it in before you add it to the ice cream maker. Process in an ice cream maker.

* Per serving · 4 servings · Values may vary.

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