DARK CHOCOLATE MINT SORBET
When I dream about the decade-plus I spent living in Paris, there's often a dessert involved. Specifically, it's the luxurious chocolate mint sorbet that I used to order every time I splurged on one of my favorite restaurants, the Michelin-starred Au Trou Gascon. It has the thrill and depth of any dark chocolate dessert, but with a light, refreshing quality. This is my version, and it couldn't be simpler.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 15h45m
Yield 1 generous quart
Number Of Ingredients 5
Steps:
- Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
- Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
- Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
- Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer's directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.
CHOCOLATE SORBET
Steps:
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
POMEGRANATE AND MINT SORBET
Steps:
- Special equipment: an ice cream maker
- In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
- Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
- Mint Simple Syrup
- In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
- Yield: 1 cup
LEMON-MINT SORBET
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
Provided by Michael Bach
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
- Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 73 g, Protein 0.2 g, Sodium 6.3 mg, Sugar 70 g
COCONUT MINT SORBET
Yield Makes About 1 Quart
Number Of Ingredients 4
Steps:
- In a saucepan bring 2 cups water to a boil with the sugar, stirring until sugar is dissolved, add tea bags, and let steep, covered for 15 minutes. Discard tea bags.
- With an ice pick or a skewer, test the three eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Cut the coconut meat into small pieces and in a blender grind it in small batches, transferring it as it is ground to a bowl. Return the ground coconut to the blender.
- Strain the reserved coconut liquid through a fine sieve into a large measure and add enough water to measure 2 cups liquid. In a saucepan bring the liquid to a boil, add it to the ground coconut, and blend the mixture for 1 minute. Let the coconut mixture cool, strain it through a large sieve lined with a double thickness of cheesecloth into a bowl, pressing hard on the solids, and squeeze the coconut in the cheesecloth to extract as much of the milk as possible.
- Stir the tea into the coconut milk with the food coloring, if using, and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream freezer according the manufacturer's instructions and store the sorbet in freezer containers. The sorbet may be made 5 days in advance and kept frozen, covered. let sorbet stand in the refrigerator for 30 minutes or microwave it at 30% power for 1 minute to soften slightly before serving.
DARK CHOCOLATE-MINT SORBET
This treat is decadently rich, but also cool and refreshing. It is vegan, dairy-free, soy-free, gluten-free---great for people with allergies! I recommend making it a day ahead to allow enough chilling time. "Cooking time" is chilling time. Recipe from local cooking show, "Jayni's Kitchen."
Provided by Prose
Categories Frozen Desserts
Time P1DT10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
- 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.
- Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.
- Freeze in an ice cream maker according to manufacturer's directions.
- If sorbet is still too liquidy, freeze in an airtight container for a few hours.
- If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.
MINT SORBET
Provided by Barbara Kafka
Categories ice creams and sorbets, dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
- Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 69 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 67 grams
CHOCOLATE SORBET (DARK AND DENSE)
Make and share this Chocolate Sorbet (Dark and Dense) recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a saucepan, combine the water and sugar; place pan over medium heat.
- Stir until the sugar dissolves.
- Whisk in the cocoa powder and bring mixture to a simmer.
- Simmer for 3 minutes, stirring constantly.
- Remove pan from heat and pour through a fine strainer into a bowl.
- Chill in the refrigerator for 2 hours.
- Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.
- When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
- *Chocolate Espresso Sorbet-add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.
- *Chocolate Mint Sorbet-add ½ teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.
- *Chocolate Nut Sorbet-add ½ cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.
Nutrition Facts : Calories 323.6, Fat 3.9, SaturatedFat 2.3, Sodium 9.2, Carbohydrate 82.2, Fiber 9.5, Sugar 67.1, Protein 5.6
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MINT CHOCOLATE SORBET - BLOSSOM TO STEM
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- 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.
- 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.
- 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.
- 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 40°F 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.
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- Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves, stirring frequently.
- Place the cocoa and chocolate in a medium bowl. Pour hot sugar mixture over chocolate mixture; let stand 2 minutes. Stir with a whisk until smooth. Stir in peppermint oil. Cover and chill.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.
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