chocolate-mint sorbet

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skinny sorbet

 

 

* Exported from MasterCook *

 

Chocolate-Mint Sorbet

 

Recipe By :Herbfarm Cookbook by Jerry Traunfeld 2000

Serving Size : 10 Preparation Time :0:00

Categories : Frozen Desserts Sorbet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup sugar

3 cups water

6 four-inch sprigs peppermint

or chocolate mint

or spearmint

6 ounces premium bittersweet or semisweet chocolate -- chopped

1/4 cup unsweetened cocoa

 

1. Syrup: bring the sugar and water to a boil in a medium saucepan. Add the

mint, cover, remove from heat and steep for 30 minutes. Strain and return the

syrup to the saucepan.

 

2. Sorbet: return the syrup to a simmer .Add the chocolate and cocoa, remove the

pan from the heat, and whisk until smooth. Refrigerate the mixture until

thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's

directions.

 

TIP - Look for quality chocolate such as Callebaut, Valrhona or El Rey.

 

Description:

" triple hit of chocolate - chocolate-mint, bakers chocolate and cocoa. "

Yield:

" 5 cups "

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Per Serving (excluding unknown items): 66 Calories; trace Fat (2.6% calories

from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 0 Lean Meat; 1 Other Carbohydrates.

 

NOTES : Chocolate sorbet delivers a chocolate hit without the heaviness of most

other chocolate desserts. This version, made with best-quality chocolate, has a

satisfying chewiness and deep flavor, while the infusion of fresh mint sprigs

magnifies the cool and refreshing qualities of the sorbet.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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